Ingredients: (Makes 8)
- 400 g /14 oz/2 cups corn kernels
- 1 egg
- 3 tablespoons rice flour
- 1 tablespoon yellow curry paste
- 2 tablespoons chopped Asian shallots
- 1 tablespoon fish sauce
- 1½ large handfuls roughly chopped coriander (cilantro)
- 1 large red chilli, chopped
- Peanut oil, for shallow-frying
For the condiments:
- Cucumber relish, to serve
Method:
Combine the corn kernels, egg, rice flour, curry paste, shallots, fish sauce, coriander and chilli in a bowl. Shape the mixture into small patties, adding more rice flour, if necessary, to combine into a soft mixture.
Heat the oil and fry the corn cakes for 3-4 minutes, turning once, until golden brown.
Serve hot with cucumber relish.