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Thai Corn Cakes

Thai starter – corn kernels cooked with red curry paste, ground, shaped into small tikkies and shallow fried. This recipe is from FoodFood TV channel

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Thai Corn Cakes
Main Ingredients Corn Kernels, Red Curry Paste
Cuisine Thai
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg
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Ingredients list for Thai Corn Cakes

  • 1 cup Corn Kernels boiled
  • 1 cup Red Curry Paste
  • 4 tablespoons Oil
  • 2-3 Kaffir lime leaves
  • 10-15 Fresh coriander roots
  • to taste Salt
  • 2 tablespoons Cornstarch
  • 3-4 medium Potatoes boiled, peeled and mashed
  • 1 tablespoon White sesame seeds (safed til)
  • 1/2 cup Breadcrumbs
  • for garnishing Fresh red chilli

Method

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  1. Heat oil in a non-stick pan.
  2. Roughly chop Kaffir lemon leaves and coriander roots and grind with corn kernels and red curry paste to a fine paste.
  3. Transfer the ground paste into a bowl, add salt, 1 tbsp cornstarch and potatoes and mix well. Add white sesame seeds and mix well. Add breadcrumbs and mix again.
  4. Grease hands with little oil, take a spoonful of mixture on hand, shape into balls, flatten, roll in remaining cornstarch and shallow-fry in hot oil, turning sides, till crisp on both sides.
  5. Arrange on a serving plate and serve hot garnished with red chilli.

Nutrition Info

Calories 1489
Carbohydrates 192.6
Protein 317
Fat 68.7
Other Fiber 13.5
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