Thai Style Sweet Potato Cakes
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Thai Style Sweet Potato Cakes

with Charred Tenderstem® Broccoli and Sesame Slaw

Calorie Smart
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time30 minutes


serving amount

1 unit(s)

Baking Potato

1 unit(s)

Sweet Potato

120 grams

Coleslaw Mix

64 grams


(Contains Egg, Mustard)

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

50 grams

Red Thai Style Paste

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

48 grams

Sweet Chilli Sauce

50 grams


(Contains Cereals containing gluten)

150 grams

Tenderstem Broccoli


Nutritional information

Energy (kJ)2504 kJ
Energy (kcal)598 kcal
Fat15.4 g
of which saturates1.6 g
Carbohydrate100.7 g
of which sugars26.9 g
Protein14.2 g
Salt5.05 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Saucepan
Large Bowl
Potato Masher
Baking Tray



Preheat your oven to 220°C/200°C fan/gas mark 9. Boil a full kettle of water. 

Meanwhile, peel and chop the potatoes into 2cm chunks.

Pour the boiling water into a large saucepan on high heat with 0.5 tsp salt. Add the potatoes to the water and cook until just tender, 12-14 mins. 


While the potatoes cook, in a large bowl, combine the coleslaw mix, mayonnaise and sesame seeds. Season with salt and pepper. Set aside.


Once the potatoes are cooked, drain and allow to steam uncovered for 2 mins. Return to the pan off the heat.

Add the red Thai style paste, half the soy sauce and half the sweet chilli sauce. Season with salt and pepper. Mash the potatoes, ensuring the mixture isn't too smooth so that some chunks of potato remain. Stir in the breadcrumbs.

Allow the mixture to cool slightly, then shape into 2cm thick patties, 3 per person. 


Transfer the potato cakes to a large baking tray lined with baking paper.

Bake on the top shelf of your oven until golden, 12-14 mins.


Meanwhile, cut the Tenderstem® broccoli into thirds.

Heat a drizzle of oil in a medium frying pan on medium-high heat.

Once the oil is hot, add the Tenderstem® and stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. 

Once tender, remove the lid from the pan, add the remaining soy sauce and cook until evaporated, 1 min. Remove from the heat.


Share the potato cakes between your plates. Drizzle over the remaining sweet chilli sauce.

Serve the sesame slaw and soy broccoli alongside.


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