Thai Corn Cakes

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

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