Sweet Corn Cakes Thai (Tod Man Khao Pod)

  • Servings: 3-4
  • Difficulty: easy
  • Print

A delicious Thai snack recipe of sweet corn cakes – crunchy on the outside and spicy inside.

044400 gms corn kernels
2 tbsp shallots, finely chopped
1 tbsp curry paste
1 tbsp fish sauce
1 red chilli, chopped
3 tbsp rice flour
1 egg
2 tbsp coriander leaves, finely chopped
salt to taste
oil for shallow frying (traditionally peanut oil is used)

For Sauce:
1 large ripe avocado
1/2 cup greek yogurt
juice of 1 lime
¼ tsp ground black pepper
salt to taste

In a bowl, whisk egg and combine corn kernels, shallots, curry paste, fish sauce, red chilli, rice flour and coriander leaves.

Shape the mixture into small patties. If the mixture is too smooth add rice flour to thicken.

Heat oil in a heavy-bottomed non-stick pan and fry the corn cakes until crisp and golden brown on each side. Transfer to a plate and cover with foil to keep warm until all cakes are fried.

To prepare Avocado sauce, slice the avocado in half and remove the pit. Scoop the flesh into a food processor and add yogurt, lime juice and a big pinch of salt and pepper. Blend until smooth.

Serve corn cakes with Avocado sauce.

Sweet Corn Seekh Kebab

  • Servings: 4
  • Difficulty: medium
  • Print

Scrumptious vegetarian seekh kebabs grilled with sweetcorn and potato

0182 cup Sweet Corns
2 Medium size boiled Potatoes
2 tbsp Corn flour
1 Onion finely chopped
1/2 tsp Black pepper powder
1/2 tsp Garam masala
1/2 tsp Cumin powder
1 tsp Red chilli powder
1 tbsp Lemon juice
2 Green chillies finely chopped (optional)
½ bunch Coriander/Cilantro leaves finely chopped
Bread crumbs (if required as binding and for crispiness)
Salt to taste
2 tbsp Butter for basting
Oil for greasing
8-10 Skewers

Boil the sweet corns and then grind in the mixer to form a coarse paste.

Peel skin from the boiled potatoes and mash with hands.

Mix the corn paste along with the mash potatoes and all other ingredients, except for oil and butter.

Make a nice solid dough which is not too watery or soggy. If required add some more bread crumbs to the dough.

Using wet hands or grease hands with oil, take a little corn mixture and spread it around skewers. Press firmly.

Preheat oven to 220-250°C. Arrange the kebabs on a baking tray lined with baking paper. Cook in oven for 10 to 12 minutes.

Overcooking in the oven can harden kebabs, therefore to retain their moisture remove them from oven after 10 minutes and before serving, just shallow fry in a griddle pan until they turn golden brown.

Remove from skewers after the kebab is cooked completely and brush with butter.

Serve hot with Mint-Coriander Chutney and lemon wedges.