Corn Cakes Corn and sweet potatoes mixed with red curry paste and coconut, shaped into cakes and shallow fried This recipe is from FoodFood TV channel By Sanjeev Kapoor 09 Apr 2015 in Recipes Course New Update Main Ingredients Corn Kernels, Sweet Potatoes Cuisine Thai Course Snacks and Starters Prep Time 11-15 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Advertisment Ingredients list for Corn Cakes 3-4 tablespoon Corn Kernels canned 2 medium Sweet Potatoes boiled and peeled to taste Salt 2 teaspoon Red curry paste 3 tablespoon Scraped coconut fresh 2 tablespoon Coriander leaves finely chopped 3 tablespoon Rice flour for shallow frying Oil to garnish Fresh coriander sprigs Method Advertisment Grate sweet potatoes into a bowl, drain and add corn kernels with salt, red curry paste, scraped coconut, coriander leaves and rice flour and mix well. Divide this mixture into 8 equal portions, roll into balls and flatten them into cakes. Heat sufficient oil in a non-stick pan. Shallow-fry the cakes in hot oil, turning sides, till crisp and brown on both the sides. Drain on absorbent paper. Arrange the corn cakes on a serving plate, garnish with coriander sprig and serve hot. Nutrition Info Calories 857 Carbohydrates 86.1 Protein 7.4 Fat 53.7 #Fresh coriander sprigs #Oil #Red curry paste #Rice flour #Salt #Scraped coconut Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article