Easy Thai Spiced Potato Cakes

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April 10, 2016

These flavoursome Thai spiced potato cakes (as per the name) are ridiculously easy to make and are so tasty. With the base being some cold mashed potato, a little onion and egg they are transformed by Blend Brothers Thai Jungle Curry Savoury Blend. Fragrant lemongrass, ginger and cumin with just a subtle hint of chilli, it contains all the delicious Thai flavours you need to create these potato cakes. The blend also contains natural pea protein which boost the protein content. Extra flavour and extra protein – what’s not to love!?

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 6 cakes


350g Raw potato

1/2 Onion (or 1 spring onion) finely chopped

30g Egg white

20g Blend Brothers Thai Jungle Curry Savoury Blend

Oil for cooking (I like to use coconut oil or rapeseed oil)


1Chop the potato into small chunks and boil until they are very soft. Drain the water off and mash with a fork or potato masher. Set this aside to cool.

2Once the potato has cooled, add the finely chopped onions, Blend Brothers Thai Jungle Curry Savoury Blend and egg white and mix well.

3Heat a pan to a medium to high heat and add the oil. Whilst the oil heats ups, spoon a little mixture into your hands and shape into a small patty. Place this into the hot oil (carefully!) repeat with the rest of the mixture, but don’t over crowd the pan or you will struggle to turn the potato cakes over. You want to cook them for around 3 minutes on each side. They will be golden brown and ready to eat immediately.

4I like to serve mine with a dollop of Greek yoghurt and a squeeze of lemon or lime juice – delicious!


Nutrition Facts

Total Fat 0.8g
Total Carbohydrates7.4g

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April 10th, 2016