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.
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.