Red Curry Potato Cakes.

 Leftovers. Random stuff that's always on hand. Red curry. Fried crispy goodness. Lots of fresh herbs and yogurt to make you feel better about what you are doing. Super tasty.Vegan. Supremely simple. What more do you need to know.


 Red Curry Potato Cakes
  •  5 cups cooked potatoes (leftovers are perfect for this)
  •  1 cup okra, sliced thin and rinsed under warm water.(It will still be quite gooey, that's good)
  • 1 cup carrot, shredded
  • 1/2 cup red onion, diced
  •  3 cloves garlic, minced
  •  2 Tb. red curry paste
  •  2 Tb. olive oil 
  • Oil for frying
 Quick Curry Sauce
  •  2 Tb. red curry paste
  • 2 Tb. olive oil
  • Juice of 1 lemon
  • Pinch of kosher salt
Combine all ingredients in a small bowl. Whisk vigorously to combine. 

  • Diced cucumber
  • Basil, chopped
  • Cilantro, chopped
  • Mint, chopped
  • Plain Greek yogurt
In a large saute pan, combine okra, carrot, onion and garlic. Season with salt and pepper. Saute until just tender. Remove from heat and cool slightly. In a small bowl combine curry paste, olive oil and a few drops of water. Stir to combine. In a large bowl, combine potatoes, vegetable mixture and curry oil. Mix thoroughly until totally combined. Heat 1/2" of oil in a large saute. Form potato mixture into patties about 2" in diameter and 3/4" thick. Be careful not to make them to thin or they will fall apart when frying. Fry until golden brown. Drain on paper towels. Top with quick sauce and plenty of herbs and yogurt. Serve.