Thai Sweet Corn Cakes

Thai Sweet Corn Cakes

Recipe only

This snack will always remind me of cosmopolitan Bangkok, every corner and train station is busy supplying the masses with fantastic food. I would quite often grab a bag of these moreish cakes to eat on the run. Easy to make and they taste great, even the kids will love them instead of junk food. Get cooking.


INGREDIENTS

400 (2 cups) fresh corn kernels
1 egg
3 tablespoons rice flour
1 tablespoon yellow curry paste
2 tablespoons chopped Asian shallots
1 tablespoon fish sauce
1/2 cup freshly chopped coriander leaves
1 large red chili, chopped
peanut oil for shallow-frying


METHOD

1. Yellow curry paste

2 dried long red chilies
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
2 fresh yellow banana chilies, chopped coarsely
1 teaspoon finely chopped fresh turmeric
2 garlic cloves, chopped
1 small brown onion chopped, finely
10 cm stalk, lemongrass, chopped finely, white part only
2 teaspoons finely chopped fresh galangal
1 tablespoon coarsely chopped fresh coriander root and stem mixture
1 teaspoon shrimp paste
1 tablespoon peanut oil

1. 

Yellow curry paste

1. Place the chilies in hot water and soak for 20 minutes, until soft.. Drain and dry.

2. Meanwhile, dry-fry ground coriander, cumin and cinnamon in a frying pan, stirring until fragrant.

3. Blend or process spices and chilies with remaining ingredients until mixture is smooth.

Corn Cakes

1. Combine the corn kernels, egg, rice flour, curry paste, Asian shallots, fish sauce, coriander and chili in a bowl. Shape the mixture into small patties, adding more rice flour, if necessary, to combine into a soft mixture.

2. Heat oil and fry the corn cakes for 3-4 minutes, turning once, until golden brown. Serve hot with a cucumber relish.