Thai Curry Potato Patties with Cashew Parmesan
Rated 5.0 stars by 2 users
Category
Soups
Prep Time
10 minutes
Cook Time
20 minutes
These Thai Curry Potato Patties are where comfort food meets global flavor. Creamy mashed potatoes are blended with Thai red curry paste, fresh parsley, and rich NOOCH IT! Cashew Parmesan for a burst of umami in every bite. Lightly crispy on the outside thanks to a panko and Nooch It! coating, these patties are pan-fried until golden and delicious.
Perfect as a snack, side dish, or light main, they’re easy to whip up and even easier to devour. Serve hot with a dipping sauce or a fresh herb salad on the side for an unforgettable vegan dish that hits all the right notes.
Perfect for: crispy vegan appetizers, global fusion meals, and easy weeknight sides.
Ingredients
- 4 1/2 cups peeled, diced potatoes
- 1 tbsp Thai red curry paste
- 2 tbsp fresh parsley chopped
- 2 tbsp Non-dairy milk
-
4 tbsp NOOCH IT! Cashew Parm
- 3/4 tsp salt
- 3/4 cup panko crumbs
-
1/4 cup NOOCH IT! Cashew Parm
Directions
- 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.
Recipe Note
After cooking, serve immediately and enjoy. Bon appetit!
