Thai style corn cakes

IMG_1729

This recipe came from one of those free magazine you get given in supermarkets, Tesco real food this one is called. Boooo, hisssss, Tesco is taking over the world they’re even controlling what we make with the products they sell us*. Well not me, I got the recipe from Tesco and all the food from the retail underdog Morrisons. I’m sticking it to the man good and proper.

I rarely follow a recipe to the letter but I very nearly did here. I was so close to being a model student but then I decided that would be dull and went awol again. Firstly I forgot to defrost my sweetcorn, I know this wasn’t my decision but let me pretend to be a rebel please. I’m not sure it made much of a difference since my kitchen was warm and it thawed a bit while I was chopping things.

Don't do what I did kids, make sure your sweetcorn it defrosted first.
Don’t do what I did kids, make sure your sweetcorn it defrosted first.

My second risk was to add some liquid to the mix. It seemed a little odd to me that the only wet ingredient in the original recipe was an egg, resulting in a really dry mixture. Basically I’m a hero, I became super brave and added an extra two tablespoons of flour and about 100ml of unsweeted soya milk.

Why soya you ask? Good question it’s not like adding soya milk will out balance the egg and make the corn cakes vegan, but it will reduce the calories. It wont make a huge difference but “every little helps” calorie and cow wise. Dam Tesco is getting into my head!

thai-style-corn-cakes.jpeg
Sticky mixing

The cumin and coriander give the corn cakes subtle Asian flavour and wonderfully fresh aromatics.  But when I hear Thai style corn cakes I want them to kick me in hypothetical balls with spice! These don’t quite do that yet, so next time I’ll be adding some fresh chopped chili. I’ve stuck a approximate amount into the recipe card below, but I’d suggest changing this to suit your taste. I don’t want you sweating into the dipping sauce.

Dipping sauce wise I used Blue Dragon sweet chili sauce. Ideally I’d have made my own but it was a work night and I really needed to go swimming to burn off the Obama Essence I drank at Odd Bar.

thai-style-corn-cakes.jpeg
Serve with lime wedges for pretty points and squeezing.

 *Tesco if you’re reading this… Heyyyy Tesco babes, I know you get a lot of bad press but please don’t take my jokes to heart. Supermarkets are an important part of our economy and provide jobs for a large segment of the population. However, I’d really rather you didn’t damage local shops and squeeze dairy farmers. Team Pugh over at A Year without Supermarkets have it right for me. 

Thai style corn cakes
 
Author:
Cuisine: Thai
Serves: 2
Prep time:
Cook time:
Total time:
 
Adapted from a Teso Real Food recipe. Change the chili quantity to suit your taste.
Ingredients
  • 1 free range egg
  • ¼ tsp ground cumin
  • 3½ tbsp plain flour
  • 200g frozen or tinned sweetcorn
  • 1 spring onion
  • Small handful coriander, chopped
  • 1 fresh deseeded chilli , finely chopped
  • 100ml unsweetened soya milk (or cows)
  • 1½ tbsp vegetable oil
  • Lime wedges and sweet chilli dipping sauce to serve
Instructions
  1. To make the batter, beat the egg, cumin and flour to until smooth then add the onion, chill, sweetcorn and coriander. Season generously with salt and pepper and then stir in the soya milk.
  2. Heat the oil in a frying pan. When the oil is very hot get the mixture into the pan in 4-6 big spoonfuls. If the blobs don't flatten out on their own, lightly press them down until they do.
  3. Cook for 3-4 mins on each side until crispy and golden.
  4. Remove from the pan then serve with wedges of lime for squeezing and sweet chilli sauce for dipping.

So what do you think?

%d bloggers like this: