Spicy corn cakes

Name: Spicy corn cakes
Cuisine: Thai
Ingredients: Cucumber and Pineapple Relish, to serve; 1 tablespoon Thai Yellow Curry Paste; 3 tablespoons rice flour; 1 egg, beaten; 1 large, fresh red chilli, deseeded and finely chopped; vegetable oil, for shallow-frying; 1 tablespoon Thai fish sauce (nam pla); 1 tablespoon Thai fish sauce (nam pla); a handful of fresh coriander leaves, chopped; 400 g/14 oz sweetcorn kernels (drained, canned sweetcorn is perfect); 3 red shallots, peeled and finely chopped; 400 g/14 oz sweetcorn kernels (drained, canned sweetcorn is perfect)

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

400 g/14 oz sweetcorn kernels (drained, canned sweetcorn is perfect)
3 red shallots

Asia
Thailand
Fish course
Cake
Pescatarian

Method

Thoroughly mix all the ingredients except the oil in a bowl, until you have a soft mixture.
Dip your hands in a little cold water and shape the mixture into small patties about 5 cm/2 inches<