750g waxy potatoes, peeled
1-2 small red chilies finely chopped
8cm piece lemon grass, white only finely chopped
8 spring onions chopped
1 cup chopped fresh coriander leaves
3 egg whites lightly beaten
3 tbspn plain flour
MCT Oil for cooking
Sweet chili sauce for serving
Grate the potatoes then put in the centre of a tea towel and squeeze to remove as much
moisture as possible. Mix the potato in a bowl with the chili, lemon grass, spring onion,
coriander leaves, egg whites and flour. Heat oil in a frying pan. Use 2 heaped Tablespoons of
mixture per cake and cook three or four cakes at a thyme for 3 – 4 minutes over medium heat.
Turn and cook for another 3 minutes or until crisp and cooked through. Drain on paper towels
and keep warm while cooking the remaining mixture. Serve hot, with sweet chili sauce.
1-2 small red chilies finely chopped
8cm piece lemon grass, white only finely chopped
8 spring onions chopped
1 cup chopped fresh coriander leaves
3 egg whites lightly beaten
3 tbspn plain flour
MCT Oil for cooking
Sweet chili sauce for serving
Grate the potatoes then put in the centre of a tea towel and squeeze to remove as much
moisture as possible. Mix the potato in a bowl with the chili, lemon grass, spring onion,
coriander leaves, egg whites and flour. Heat oil in a frying pan. Use 2 heaped Tablespoons of
mixture per cake and cook three or four cakes at a thyme for 3 – 4 minutes over medium heat.
Turn and cook for another 3 minutes or until crisp and cooked through. Drain on paper towels
and keep warm while cooking the remaining mixture. Serve hot, with sweet chili sauce.
Little Leakers
Thai Potato Cakes