Thai Potato Noodle Cakes

  • Thai Potato Noodle Cakes
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  • 1/2 bunch corriander
  • 2 Tbls grated ginger
  • 2 Tbls grated garlic
  • 2 tspn chilli paste
  • 1 x red onion
  • 1 tspn fish sauce
  • 1 Tbls lime juice/ lemon juice
  • 5 x medium potatoes
  • 2 x medium zucchini
  • 1 1/2 cup rice flour
  • 1 cup corn kernels
  • 1 x packet of thin rice noodles
  • 2 x eggs


For the Paste:

In a mortar and pestle blend together corriander, chilli, lime juice, garlic, ginger, red onion and fish sauce.

Grate potatoes and zucchini. Rinse under cold water and drain. Squeeze all juice making as dry as possible.

Add Paste, eggs, rice flour and corn to Potato and Zucchini, form patties.

For patties.

Prepare noodles by soaking them in hot water until softened.

Wrap noodles around patties (this is a bit messy) but worth it.

Gently fry patties in a frypan until golden.

Oven bake in moderate oven for about 15 minutes to ensure patties are cooked through.

serve with salad and sweet chilli sauce.

Tip: keep hand moist when forming patties it make them less sticky.

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