Thai red curry sweet potato patties
Thai Red Curry Sweet Potato Patties blend the sweetness of sweet potatoes and potatoes with aromatic curry paste, cauliflower, and scallions for a flavorful snack or meal. They are mashed, formed into patties, coated in breadcrumbs, and pan-fried until golden brown and crispy.
Cook time 35 min
Prep time 55 min
Ingredients:
2 sweet potatos2 potatoes
1/2 cauliflower
1/3 cup curry paste
1 cup scallions
1 cup all-purpose white wheat flour
1 egg
1/2 cup bread crumbs
Indulge in the unique flavors of Thai cuisine with our Thai Red Curry Sweet Potato Patties. This delightful recipe combines the sweetness of sweet potatoes and potatoes with the bold and aromatic taste of curry paste. The addition of cauliflower and scallions adds a wonderful texture and depth of flavor. These patties are perfect as a snack, appetizer, or even a main dish. Follow our step-by-step guide to create these delightful patties that are sure to impress your family and friends.
Instructions:
- Peel and cube the sweet potatoes and regular potatoes.
- Cut the cauliflower into small florets.
- Chop the scallions (green onions).
- Fill a large pot with water and bring it to a boil. Add the cubed sweet potatoes and regular potatoes. Boil them for about 10-12 minutes until they are tender and easily pierced with a fork.
- In another pot or steamer, cook the cauliflower florets until tender, about 8-10 minutes.
- Drain the potatoes and cauliflower, set aside to cool slightly.
- Once the vegetables are cool enough to handle, transfer them to a large mixing bowl.
- Mash the sweet potatoes, regular potatoes, and cauliflower together until you get a smooth mixture.
- Stir in the curry paste, making sure it's evenly distributed throughout the vegetable mash.
- Add the chopped scallions for a fresh, zesty flavor.
- Mix in the all-purpose flour to bind the mixture together.
- Crack the egg into the bowl and mix thoroughly.
5. Form the Patties:
- Take small portions of the mixture (about a handful) and shape them into patties.
- Place the formed patties onto a tray or plate.
- Pour the bread crumbs onto a separate plate.
- Gently press each patty into the bread crumbs, coating all sides evenly.
- Heat a non-stick skillet or frying pan over medium heat with a little oil.
- Once the oil is heated, place the patties in the pan. Cook for about 4-5 minutes on each side, or until they are golden brown and crispy.
- Remove the patties from the pan and place them on a paper towel-lined plate to absorb any excess oil.
- Serve the Thai Red Curry Sweet Potato Patties warm with your favorite dipping sauce or as a part of a meal.
There you have it – delicious Thai Red Curry Sweet Potato Patties that are bursting with flavor and texture. Whether you’re serving them as a quick snack, a flavorful appetizer, or a vegetarian main course, these patties are sure to be a hit. Enjoy the unique blend of spices and the comforting taste of sweet potatoes and potatoes. Happy cooking!
Thai red curry sweet potato patties FAQ:
Store leftover Thai Red Curry Sweet Potato Patties in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage; place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag once solid.
The patties are properly cooked when they are golden brown and crispy on the outside and hot throughout. You can cut one open to check that it is heated through and the inside is cooked.
Yes, you can substitute curry paste with a mild curry powder or even a homemade spice blend, but keep in mind this will alter the flavor profile. Adjust to taste as necessary.
A medium-sized non-stick skillet works well for cooking these patties. Make sure it is large enough to fit a few patties without overcrowding, allowing them to cook evenly.
Cook the patties for about 4-5 minutes on each side over medium heat, until they are golden brown and crispy.
Cooking Tips:
- Ensure that the sweet potatoes and potatoes are cooked until they are tender for easy mashing.
- Chop the cauliflower into small pieces to ensure it cooks evenly and blends well with the other ingredients.
- If the mixture is too wet, add a bit more flour or bread crumbs to achieve the desired consistency.
- For a spicier kick, add a bit more red curry paste or a pinch of red pepper flakes.
- Use a non-stick skillet to fry the patties to avoid sticking and ensure they cook evenly.
- Drain the patties on paper towels after frying to remove any excess oil.
Nutrition Facts
6 ServingsCalories 250kcal
Protein 8g
Carbohydrates 50g
Fiber 6g
Sugar 6g
Fat 1.89g
More recipes
Pumpkin, spinach, feta and pine nut quiche
Delicious pumpkin, spinach, feta & pine nut quiche.
21 Apr 2026Red curry fish kebabs with coconut rice
Grilled red curry fish kebabs served with coconut rice.
21 Apr 2026Pumpkin, spinach and ricotta gratin
A creamy pumpkin, spinach, and ricotta gratin baked to perfection.
21 Apr 2026