- Into a bowl of water, grate potatoes. Drain, transfer grated potatoes to a dish towel and squeeze out excess water.
- Place potatoes in a large bowl and add plant-based egg, green onion, sesame seeds and plant-based fish cakes. Mash together with hands.
- Preheat frying oil in a deep fryer or skillet to 350°F.
- Measure out ¼ cup potato/fish cake mixture and form into a flat patty. Repeat with remaining mixture.
- Fry patties 3 or 4 at a time for 2-3 minutes per side, or until golden brown.
- Sprinkle patties with salt and serve with sweet chili sauce.
Thai Fish Potato Pancakes
- Preparation10 minutes
- Cook Time 10 minutes
- Serves 2-4
INgredients
- 2 russet potatoes
- ½ cup liquid plant-based egg
- 2 tablespoons thinly sliced green onion
- 1 teaspoon sesame seeds
- 1 box Good Catch® Plant-Based Thai Style Fish Cakes, thawed
- Vegetable oil, for frying
- Sea salt, to taste
- Sweet chili sauce for dipping
Instructions
- Into a bowl of water, grate potatoes. Drain, transfer grated potatoes to a dish towel and squeeze out excess water.
- Place potatoes in a large bowl and add plant-based egg, green onion, sesame seeds and plant-based fish cakes. Mash together with hands.
- Preheat frying oil in a deep fryer or skillet to 350°F.
- Measure out ¼ cup potato/fish cake mixture and form into a flat patty. Repeat with remaining mixture.
- Fry patties 3 or 4 at a time for 2-3 minutes per side, or until golden brown.
- Sprinkle patties with salt and serve with sweet chili sauce.
