Sweet Corn Cakes


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A crispy deep-fried corn starter flavoured with Thai curry paste and soya sauce.

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Preparation Time:  10 min.
Cooking Time:  20 min.
Makes 10 to 18 Cakes.
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Ingredients


2 cups sweet corn (makai ke dane)
2 tbsp Red Curry Paste
1 tbsp soy sauce
4 tbsp rice flour (chawal ka atta)
salt to taste
oil for deep-frying

Method
  1. Lightly crush the sweet corn in a blender.
  2. Add the red curry paste ans soya sauce.
  3. Bind this with the rice flour.
  4. Using lightly oiled hands, form the batter into small patties and deep fry in hot oil.
  5. Serve hot with a dip or relish of your choice.

Tips
  1. If sweet corn is not available, use regular corn.
  2. Adjust the amount of Thai curry paste to suit your taste.
RECIPE SOURCE : Thai CookingBuy this cookbook
2 reviews received for Sweet Corn Cakes
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Leena_DhootJanuary 02, 2011

They are delectable! Loved the crunch and the softness! its delicious!! great recipe!
1 of 1 members found this review helpful

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Helpful reviews for this recipe
Reviewed January 02, 2011by Leena_Dhoot

They are delectable! Loved the crunch and the softness! its delicious!! great recipe!

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1 of 1 members found this review helpful
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Reviewed November 24, 2012by Nisha#Bengani:))

it came out really well... I added all colours pepercorns.... my guest just loved it........

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