Cheesy Thai Curry Potato Patties
A little fun potato history, wild potato species, originating in modern-day Peru, can be found throughout the Americas, from the United States to southern Chile. The potato was originally believed to have been domesticated by indigenous people of North America independently in multiple locations, but later genetic testing of the wide variety of cultivars and wild species traced a single origin for potatoes. In the area of present-day southern Peru and extreme northwestern Bolivia, from a species in the Solanum brevicaule complex, potatoes were domesticated approximately 7,000–10,000 years ago!
This Cheesy Thai Curry Potato Patties recipe is deliciously vegan and made with our fair trade NOOCH IT! Cashew Grated Cheeze.
- Add diced potatoes to a large pot and cover with water, bring to a boil on high heat and cook for 18-20 mins or until fork tender, drain.
- Return the potatoes to the same pot, and add the red curry paste, parsley, non-dairy milk, NOOCH IT!, and salt. Using a potato masher, mash until smooth and creamy. (Does not have to be perfectly smooth as along as it’s all combined. Do not over-mash potatoes. Taste and add more salt if needed.)
- Scoop 1/4 cup of the mash potato mixture and form into a ball and slightly flatten it.
- To make the panko coating, in a bowl mix the panko crumbs and NOOCH IT! together.
- Coat each potato patty on both sides with the panko coating, pressing panko into the patties.
- Heat 2 tbsp oil in a large frying pan (or enough oil to coat the bottom of pan) over medium high heat.
- When pan is hot add the patties and fry for a few minutes on each side until golden brown, let cool on paper towels.
After cooking, serve immediately and enjoy. Bon appetit!