How to make Thai Corn Cakes-Cook Smart -
Thai starter – corn kernels ground with red curry paste, shaped into small tikkies and shallow fried
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Corn kernels (मकई के दाने), Thai red curry paste (थाई रेड करी पेस्ट)
Cuisine : Thai
Course : Snacks and Starters
For more recipes related to Thai Corn Cakes-Cook Smart checkout Corn Pancakes, Sweet Corn Crunch Cake, Corn Pakora, Makai Palak Mirchein . You can also find more Snacks and Starters recipes like Pistachio Crusted Chicken Pumpkin Seed Biscuits Paneer Corn Bread Pakoda - SK Khazana Radha Bollobhi
Thai Corn Cakes-Cook Smart Recipe Card
Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Thai Corn Cakes-Cook Smart Recipe
Corn kernels boiled 1 cup
Thai red curry paste 1 tablespoon
Kaffir lime leaves 2-3
Fresh coriander roots 15-20
Salt to taste
Cornflour 2 tablespoons
Medium potatoes boiled, peeled and mashed 3-4
Oil 4 tablespoons
White sesame seeds (safed til) 1 tablespoon
Dried breadcrumbs 1/2 cup
Fresh red chilli for garnish
Method
Step 1
Put corn kernels in a grinder jar. Add red curry paste, Kaffir lime leaves and coriander roots and grind to a slightly coarse mixture. Transfer into a bowl.
Step 2
Add salt, cornflour and potatoes and mix.
Step 3
Heat oil in a non-stick pan.
Step 4
Add white sesame seeds to the corn mixture and mix well. Add breadcrumbs and mix again.
Step 5
Grease hands with little oil, take spoonsful of mixture in hand, shape into balls, flatten slightly, apply a little cornflour and keep in the pan. Shallow-fry in hot oil, turning sides, till crisp on both sides.
Step 6
Arrange on a serving plate and serve hot garnished with fresh red chilli.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
