Thai starter – corn kernels cooked with red curry paste, ground, shaped into small tikkies and shallow fried
THAI CORN CAKES
Ingredients
1 cup corn kernels, boiled
1 cup red curry paste
4 tbsps oil
2-3 Kaffir lime leaves
10-15 fresh coriander roots
Salt to taste
2 tbsps cornstarch
3-4 medium potatoes, boiled, peeled and mashed
1 tbsp white sesame seeds (safed til)
½ cup breadcrumbs
Fresh red chilli for garnishing
Method
1. Heat oil in a non-stick pan.
2. Roughly chop Kaffir lemon leaves and coriander roots and grind with corn kernels and red curry paste to a fine paste.
3. Transfer the ground paste into a bowl, add salt, 1 tbsp cornstarch and potatoes and mix well. Add white sesame seeds and mix well. Add breadcrumbs and mix again.
4. Grease hands with little oil, take a spoonful of mixture on hand, shape into balls, flatten, roll in remaining cornstarch and shallow-fry in hot oil, turning sides, till crisp on both sides.
5. Arrange on a serving plate and serve hot garnished with red chilli.
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