Name: Sweet corn curry cakes
Ingredients: Vegetable or coconut oil; ¾ cup (90 g) rice flour; 2 large eggs; 1 teaspoon salt; 2 teaspoons Madras (hot) curry powder; ½ cup (20 g) chopped fresh cilantro with tender stems; 3 cups (435 g) fresh sweet corn kernels (from 3 to 4 ears); 2 kaffir lime leaves, center ribs removed, thinly sliced; 2 small scallions, thinly sliced

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

These can be either baked on an oiled baking sheet or shallow-fried in a skillet in batches—the results are almost identical, so use whichever method makes the most sense for you.

Ingredients

3 cups (435 g) fresh sweet corn kernels (from 3 to 4 ears)
½ cup (20

Method

Morning or Evening

In a large bowl, combine the corn, cilantro, scallions, and lime leaves. Beat the eggs together in a small bowl, then stir them into the vegetables with a fork. Sift in the rice flour, curry powder, and salt and stir until no more dry flour is visible. Cover and refrigerate if doing this in the morning; stir well before proceeding.