Thai style potato cutlets with corn
2 servings
60 minutes
Thai-style potato and corn cutlets are a vivid example of the harmony of simple ingredients with rich Eastern flavors. Thai cuisine is renowned for balancing sweet, sour, and spicy elements, and this recipe is no exception. Tender mashed potatoes enriched with lime juice and fresh cilantro combine with juicy corn to create an amazing texture and taste. The cutlets are fried to a crispy golden crust, giving them an appetizing appearance. They are perfect as a standalone dish, especially with spicy sauce or fresh vegetables. The ease of preparation makes them an excellent choice for everyday menus, while the exotic notes add a pleasant variety to your table.
1
Cut the potatoes and cook until soft using any convenient method.
- Potato: 450 g
2
Mash the cooked potatoes, add cilantro, lime juice, and seasoning, and mix thoroughly. Add corn and mix again.
- Potato: 450 g
- Fresh cilantro (coriander): 3 bunchs
- Lime juice: 0.5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Canned corn: 100 g
3
Shape the patties from the mass and fry on medium heat until golden-brown crust forms on both sides. Carefully flip the patties so they don't fall apart.
- Vegetable oil: 3 tablespoons
4
If the cutlets look too oily, place them on a paper towel to absorb the excess oil.