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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


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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