Sweet Corn Cakes
by Tarla Dalal
Added to 188 cookbooks
This recipe has been viewed 23245 times
A crispy deep-fried corn starter flavoured with Thai curry paste and soya sauce.
- Lightly crush the sweet corn in a blender.
- Add the red curry paste ans soya sauce.
- Bind this with the rice flour.
- Using lightly oiled hands, form the batter into small patties and deep fry in hot oil.
- Serve hot with a dip or relish of your choice.
- If sweet corn is not available, use regular corn.
- Adjust the amount of Thai curry paste to suit your taste.
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