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Thai Sweetcorn Cakes

Recipe Description
Fragrant and spicy patties of joy! Great for BBQs.​
Preparation Steps:
Level of Difficulty:
Time Needed:
40 mins​
400g peeled potatoes
2 corncobs, husk removed (or use a couple of cans)
3 tbsp groundnut oil
2 tsp chopped ginger
1 sweet pointed pepper, finely chopped
4 spring onions, finely chopped
flour - to coat
thai chilli sauce and lime wedges to serve.​
Cut the potatoes into pieces and simmer until tender. Drain and mash, put into a large bowl. Boil the corncobs for 8 minutes, cool and remove the kernels and add to the potato.

Heat the oil in a pan, add the ginger, pepper and spring onion, cook for 3-4 minutes, then stir into the potatoes and corn. Season.

Shape the mixture into 8 cakes, coat with flour and fry for 3-4 minutes each side. Serve with dips and salad​
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