A really quick and delicious take on Thai fish cakes.
These crispy fritters can be rustled up in about 15 minutes and taste utterly delicious. Served with a dipping sauce (sweet chilli sauce is fabulous!) on a bed of crispy lettuce and you simply need to dive right in.
You can use any Thai curry paste: I love the warming layers you get from a good Massaman paste but Thai red curry paste is also sublime. The best quality paste, the better.
If you don’t have ginger or kaffir lime leaves, simply leave them out: you will still have a great dish if you just use the curry paste.
Recipe: Thai corn cakes – makes 6-8 large ones
- 3 tablespoons sweetcorn (frozen, canned, fresh….)
- 1 medium red onion, peeled and finely chopped
- 1 clove garlic, peeled and crushed
- 1” piece ginger, peeled and finely grated
- 2 kaffir lime leaves, finely chopped
- 1 tablespoon That curry paste of choice
- 1 medium egg
- 2 tablespoons plain flour
- vegetable oil to fry
(1) Put the ingredients – apart from the oil – into a bowl and mix well, breaking up the egg as you mix to form a thickish batter that coats the corn and onion. If it is too thick, add a splash of water.
(2) Put about 1cm oil in a large pan and heat up over a medium heat. Test it is hot enough by dropping a little batter into the oil: it is hot enough when the batter immediately sizzles.
(3) Carefully add spoonfuls – from teaspoons for bite-size fritters to tablespoons for more substantial ones – at a time, a little apart, into the hot oil. Leave for about a minute before turning over and cooking the other side for about a minute: you want a golden-brown colour on both sides.
(4) Drain on kitchen paper and serve.