Sweet Corn Cakes Recipes

Ingredients :

350 g

1 tablespoon

2 tablespoons

3 tablespoons

3

1

2 teaspoons

2.5 cm

1 tablespoon

sweet corn kernels

Green Curry Paste

plain flour

rice flour

spring onions, finely chopped

egg, beaten

fish sauce

piece cucumber

ground roasted peanuts

vegetable oil for deep frying

Thai Dipping Sauce, to serve

1. Place sweet corn in a blender and add curry paste, plain flour, rice flour, spring onions, egg and fish sauce and mix together until sweet corn is slightly broken up.
2. Form into about 16 cakes.
3. Heat oil and in a wok to 180^oC (350^oF), then deep fry one batch of sweet corn cakes for about 3 minutes until golden brown.
4. Using a slotted spoon, transfer to absorbent kitchen paper to drain.
5. Keep warm while frying remaining cakes.
6. Peel cucumber, quarter lengthways, remove seeds, then slice thinly.
7. Place in a small bowl and mix in dipping sauce and ground peanuts.
8. Serve with warm sweet corn cakes.

Makes 16

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