Thai Corn Cakes
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
Gather all the ingredients and process vegetables.
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.
In a separate bowl, mix the mashed potatoes, corn and onion mixture. Stir in the coriander.
Prepare a batter with water, rice flour, salt and baking powder.
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.
Serve hot with a condiment of your choice.