Thai-style corn cakes
Thursday, 10th September 2020 by Rachel
thai corn cakes

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.