Thai Vegetable Cakes with Chilli Jam

Ingredients list for Thai Vegetable Cakes with Chilli Jam

• 1 1/2 cups Potatoes boiled, peeled and mashed
• 3/4 cup Thai Red Curry Paste grated
• 6 tablespoons Oil
• 1 teaspoon Red curry paste
• 3/4 cup Onion chopped
• to taste Salt
• 3-4 Kaffir lemon leaves
• 1 teaspoon Honey
• 2 tablespoons Rice flour

Method

1. Heat 2 tbsps oil in a non stick pan, add red curry paste and mix. Saute for 1 minute. Add onions and saute till they soften. Add carrots, salt and continue to saute till they soften.
2. Cut lemon leaves into thin strips and add to the pan and saute till all moisture dries up. Add honey and mix. Transfer the mixture into a bowl and cool.
3. Add mashed potatoes and rice flour and mix well. Keep the mixture in the refrigerator to become dry. Heat 4 tbsps oil in another non stick pan.
4. Grease your palms, take small portions of the mixture, shape them into round cakes. Place the cakes in the pan and shallow fry, turning sides, till evenly done on both sides. Serve hot with chilli jam.

Nutrition Info