Thai corn cakes with pickled cucumbers
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a starter
Skip to ingredients
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- 3 large corn cobshusks removed and kernels cut from cobs
- 1 stalk lemongrasstough outer leaf discarded and the rest roughly chopped
- grated to make 1 tbsp ginger
- 1-2 tbsp green Thai curry paste
- 1 egg
- 200g rice flour
- 3 tbsp milk
- 5 lime leavesfinely shredded
- for frying oil
- to serve sweet chilli sauce
PICKLED CUCUMBER
- ⅓ cucumber
- ½ red oniondiced
- 2 tbsp rice wine vinegar
- 2 tsp caster sugar
Nutrition: per serving
- kcal415
- fat15.4g
- carbs58.5g
- fibre3.9g
- protein8.8g
- salt0.3g
Method
step 1
Tip half of the corn into a food processor with the lemongrass, ginger, curry paste, egg, rice flour and milk. Pulse to a paste, then scrape into a bowl and stir in the remaining corn and lime leaves and season.
step 2
For the pickled cucumbers, halve the cucumber lengthways and scrape out the seeds using a teaspoon. Slice into half moons and mix with the onion, vinegar and sugar. Set aside for 20 minutes, stirring occasionally, before serving.
step 3
To fry the fritters, heat 2cm oil in a big wok or deep frying pan. Spoon in tbsps of fritter batter and sizzle for about 2 minutes on each side until golden, crisp and cooked through. Pile onto paper-towel lined trays and keep warm in a low oven while you fry the rest. Serve hot with bowls of sweet chilli sauce and the pickled cucumber.
