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This is our take on the traditional thai corn cake, using fairly everyday, easy to source ingredients. They're easy to make and a really good starter to serve before a Thai curry. This recipe would be enough for 3 people. I'd double the ingredients if you're entertaining a bigger crowd.
Makes 8 corn cakes
1 cup gram flour (or half gram and half rice flour)
½ tsp baking soda
1 large corn on the cob (or small tin of sweetcorn)
half a green pepper, diced
half an onion, diced
2 garlic cloves, finely chopped/crushed
1 thumb-size piece of fresh ginger, peeled and finely chopped
½ tsp ground black pepper
1 tsp ground coriander
Small bunch fresh coriander, stalks & leaves chopped
1/3 cup water
1 tbsp soy sauce
Olive oil or vegetable oil for frying
If you're using fresh corn on the cob, boil the corn in salted water for 15 minutes. Let cool a bit and then cut the kernels from the cob.
Add all your ingredients (except the water) in a large mixing bowl and stir to combine. Add small amounts of water and keep mixing until it forms a thick batter. You may not need as much as 1/3 cup – keep adding it in increments until you have a fairly thick batter.
Heat some oil in a large frying pan over a medium-high heat. It's up to you how much you use – if you like it greasy, add loads so you're semi-deep frying it. If you want to opt for low-fat corn cakes, just add enough oil to coat the pan, so the batter doesn't stick too much.
Once the pan is hot, add a tablespoon of your batter at a time, gently pressing it down so it forms a fairly round shape. Fry for about 5 mins, until browned, on each side. Transfer to a plate lined with kitchen towel to soak up some of the oil. Repeat until all of your batter is gone.
Serve warm with sweet chilli sauce.