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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

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Corn Cakes
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
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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

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  1. 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.
  2. Heat sufficient oil in a non-stick pan.
  3. Shallow-fry the cakes in hot oil, turning sides, till crisp and brown on both the sides. Drain on absorbent paper.
  4. 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
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