Recipes/ Snacks/ Vegan/ Vegetarian

Peas and Perilla Potato Patties

Peas and perilla potato patties – say that 5X fast! A fun snack to make with leftover mashed potatoes, coated with a simple fun ingredient that is the key to its success. Thai toasted rice powder (Khao khua) brings a nuttiness and super crunchy crust to an otherwise mushy dish. Season as simply as I did with salt and pepper, or I can see this being AMAZING with curry powder or garam masala.

Peas and Perilla Potato Patties

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  • 2 cups leftover mashed potatoes (this is an approximation, you can use as much or as little as you'd like)
  • 1/2 cup frozen peas, defrosted
  • 1/3 chopped perilla leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup rice



Combine mashed potatoes, peas, perilla, salt and pepper into a large bowl,


Heat a small skillet over medium high heat, and toast the rice dry, shaking constantly until the rice turns golden, about 10 minutes,


Remove the rice from the heat, and let it cool for about 15 minutes, them blitz in the blender until it forms a course powder (similar to coffee grounds). You now have khao khua! Pour the khao khua into a shallow dish,


Use a 1/3 cup measurement to portion out the potato mixture, and lightly oil your hands to form patties,


Then, dredge each patty into the khao khua,


Heat about 2 tablespoons of olive oil in a skillet over medium high heat, cook each patty, flipping when the bottoms of each side turn golden brown,


Service with fresh lime wedges,

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