Thai Corn Cakes

Ingredients

Sesame oil (10 ml or 2 tsp)

Garlic cloves, peeled (3) ‡

Onion, peeled and chopped (1 whole) ‡

Dry red chili (1 whole)

Lemongrass, chopped (1 stick)

Kaffir Lime Leaves (3 whole)

Potatoes, boiled, peeled and mashed (2 whole) ‡

Sweet Corn, boiled (1.5 cups) ‡

Fresh coriander, chopped (15 g or 1 tbsp) ‡

Rice flour (1.5 cup)

Salt, to taste

Baking powder (1 tsp)

Cold Pressed Mustard oil, for frying ‡

‡: available in Tall Tree Organic Subscription

Method

Serves 3

1. Gather all the ingredients and process vegetables.

2. Take a non-stick pan, add sesame oil and cook the garlic, onions and dry red chilis until golden brown. Then add lemongrass and kaffir lime, toss for a few seconds.

3. In a separate bowl, mix the mashed potatoes, corn and onion mixture. Stir in the coriander.

4. Prepare a batter with water, rice flour, salt and baking powder.

5. Form the potato mixture into tiny patties of 2-inch diameter, dip into rice flour batter and deep fry in mustard oil until golden brown.

6. Serve hot with a condiment of your choice.

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