What to do on a mid-week night with the fridge full of leftovers? Yesterday, I started looking through my cookbooks for ideas of recipes using the ingredients I had: cooked corn on the cob + a bunch of cilantro + ground pork for tonight’s stuffed aubergines = Thai corn cakes. It’s a Thai appetizer that’s easy to do and makes a nice impromptu dish to be served with drinks when guests come over or just for one of those nights when you’re just too lazy to cook something complicated. All you’ll need is some store-bought Thai sweet chili sauce and it’s ready.
Thai Deep-fried corn cakes
1 Tbsp.. crushed garlic
1 Tbsp. chopped coriander/cilantro, roots and stalks
1/4 tsp. pepper
Grind the ingredients above in a mortar and pestle until it forms a paste.
The garlic mixture can be stored, covered, in the fridge for 1-2 days.
250 grams corn removed from cobs
250 grams minced pork
1 Tbsp. garlic mixture (above)
1 beaten egg
1/2 Tbsp. plain flour
1/2 Tbsp. corn flour
1/2 tsp. salt
1 Tbsp. light soy sauce
1/4 crumbled vegetable stock cube
1 Tbsp. coriander/ cilantro leaves to garnish
In a bowl, mix the corn, pork, and garlic mixture. Stir the beaten egg.
Add the plain flour, corn flour, soy sauce and crumbled stock cube.
Form the mixture into round flat cakes.
Heat the oil in a deep-fat fryer then deep-fry until golden brown.
When cool, arrange on a serving plate, garnish with coriander/cilantro and serve with Thai sweet-chili sauce.