How to make Thai Corn Cakes -

Thai starter – corn kernels cooked with red curry paste, ground, shaped into small tikkies and shallow fried.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Corn Kernels (मकई के दाने), Red Curry Paste (रेड करी पेस्ट)

Cuisine : Thai

Course : Snacks and Starters

For more recipes related to Thai Corn Cakes checkout Corn Pancakes, Sweet Corn Crunch Cake, Corn Pakora, Makai Palak Mirchein . You can also find more Snacks and Starters recipes like Farallachi Missal Cheesy Apple Toasties Spanish Tortilla Pull Apart Anda Pav - Sk Khazana

Thai Corn Cakes

Thai Corn Cakes 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 : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Thai Corn Cakes Recipe

  • Corn Kernels boiled 1 cup

  • Red Curry Paste 1 cup

  • Oil 4 tablespoons

  • Kaffir lime leaves 2-3

  • Fresh coriander roots 10-15

  • Salt to taste

  • Cornstarch 2 tablespoons

  • Potatoes boiled, peeled and mashed 3-4 medium

  • White sesame seeds (safed til) 1 tablespoon

  • Breadcrumbs 1/2 cup

  • Fresh red chilli for garnishing


Step 1

Heat oil in a non-stick pan.

Step 2

Roughly chop Kaffir lemon leaves and coriander roots and grind with corn kernels and red curry paste to a fine paste.

Step 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.

Step 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.

Step 5

Arrange on a serving plate and serve hot garnished with red chilli.

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MasterChef Sanjeev Kapoor

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 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.