Sweet corn curry cakes

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Preparation info

  • Difficulty

    Easy

Appears in

Slow Cook Modern

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 g) chopped fresh cilantro with tender stems
  • 2 small scallions, thinly sliced
  • 2 kaffir lime leaves, center ribs removed, thinly sliced
  • 2 large eggs
  • ¾ cup (90 g) rice flour
  • 2 teaspoons Madras (hot) curry powder
  • 1 teaspoon salt
  • Vegetable or coconut oil

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.

Evening

If baking, preheat the oven to 425°F (220°C) and generously oil a baking sheet. Drop ¼-cup (60-ml) mounds of the corn mixture onto the baking sheet (about 12) and spread them into rounds about 3 inches (7.5 cm) in diameter. Bake for 10 minutes, then use a thin metal spatula to flip them and bake for 10 more minutes, until nicely browned. Serve hot.

If shallow-frying, in a large skillet or sauté pan, heat 3 tablespoons oil over medium-high heat. When it shimmers, working in batches of three or four, carefully drop ¼-cup (60-ml) mounds of the corn mixture into the skillet and spread them into rounds about 3 inches (7.5 cm) in diameter. Cook for 2 to 3 minutes, until nicely browned on the bottom, then use a thin metal spatula to flip them and cook for another 2 to 3 minutes. Remove to paper towels to drain and repeat with the remaining corn mixture, adding a little more oil to the skillet as needed. Serve hot.