You can’t have a Thai meal without including these delectable, crispy aromatic corn cakes! It adds interest and texture alongside a Stir Fry or Thai Green Curry, or is excellent served as a starter with Satay Sauce.
Crispy Thai Sweetcorn Cakes
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 10
Ingredients
- 200g tinned creamed sweetcorn
- 200g tin or frozen sweetcorn kernals
- 100g cornflour
- 1 red chilli, finely chopped
- 1 tbsp. fresh coriander or parsley, finely chopped
- 3 spring onion, finely chopped
- 1 lemon/lime zest and juice
- 1 egg white, fork beaten
- 1 kaffir lime leaf, finely chopped
- Groundnut or vegetable oil to shallow fry
Instructions
- Mix together sweetcorn, chilli, parsley, onions, and cornflour
- Stir in the zest and egg white and plenty of saesoning
- Mixture should be a 'dropping' consitency,ie its falls from spoon in a if gently shaken
- Heat the oil in a medium size frying pan and when hot enough, fry tablespoons of mixture until crisp and golden, about 3 minutes on each side. Drain on kitchen paper and keep warm in oven
- Servings : 4
- Ready in : 45 Minutes
- Recipe Type : In The Beginning, On the side, The Main Event, The Spice Journey
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