Spiced Thai Corn Cakes Recipes

SPICED CORN

Spiced Corn image

A spicy and tangy chaat corn side dish for African pilli pilli chicken.

Provided by YOLANDA

Categories Everyday Cooking Vegetarian Side Dishes

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

2 cups fresh corn kernels
salt as needed
4 teaspoons butter
2 tablespoons lemon juice, or more to taste
½ teaspoon garam masala
½ teaspoon chaat masala
¼ teaspoon chili powder

Steps:

Fill a deep pan with water and bring to a boil. Add corn and salt and cook until corn is tender, 5 to 7 minutes. Drain.
Melt butter in a skillet over medium heat. Add boiled corn, lemon juice, garam masala, chaat masala, chili powder, and salt and cook until corn turns light brown in color, about 5 minutes

Nutrition Facts : Calories 41.5 calories, Carbohydrate 1.1 g, Cholesterol 10.8 mg, Fat 4.1 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 2.6 g, Sodium 107.4 mg, Sugar 0.2 g

SPICY CORN CAKES

Spicy Corn Cakes image

Tod Man Khao Pod is a variation on the popular tod man plaa, or 'fish cakes' which are so common here in Thailand. This version uses corn kernels instead of fish, and is quite easy to make. Serve it with Slightly Pickled Cucumber Salad.

Number Of Ingredients 7

Ingredients

1 cup sweet corn kernels
1 tablespoon red :curry paste:
1/4 cup flour (japanese tempura flour or wheat flour)
1 egg
1/2 teaspoon white sugar
2 lime leaves, sliced very thin, then chopped
about 1/2″ of oil in the pan, for frying

Steps:

Remove the kernels of corn from the cob. The best way to do it is to remove by hand, peeling in a downward motion, one at a time. This preserves the whole kernel, and leaves them juicy and flavorful when you bite into them. If you're lazy, you can use a knife and slice them off. Or even lazier, just get frozen corn. Whole kernels do taste better, however, and don't explode when you fry them. In a bowl, add the corn, flour, egg, curry paste, sugar and lime leaves. Mix well. Drop by rounded spoonful (and smush a bit once in the pan to flatten) into hot oil. Cook on medium-high heat until golden brown, flipping once. It should take about one minute per side. Serve with Slightly Pickled Cucumber Salad.

AMAZING CORN CAKE

Amazing Corn Cake image

This is a moist spice cake with a 'secret' ingredient. They will never guess!

Provided by LOIS JEAN ANDERSON

Categories Desserts Cakes Spice Cake Recipes

Time 50m

Yield 18

Number Of Ingredients 12

Ingredients

1 (14.75 ounce) can cream-style corn
½ cup packed brown sugar
¾ cup white sugar
3 eggs
1 cup vegetable oil
1 tablespoon baking powder
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ cup raisins
½ cup chopped walnuts

Steps:

Stir together flour, baking powder, baking soda, cinnamon, and salt.
In a mixing bowl, combine corn and sugars. Beat in eggs and oil till well blended. Mix flour mixture into batter. Stir in raisins and nuts. Pour batter into greased 9 x 13 inch pan.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or till cake tests done. Cool.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 34.4 g, Cholesterol 31 mg, Fat 15.4 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 360 mg, Sugar 17.6 g

SPICY THAI FISH CAKES

Spicy Thai Fish Cakes image

Easy to make, appetizer or finger food, these hot and spicy little fish cakes are not only delicious but also healthy, and kind on the waistline!!!

Provided by PetsRus

Categories Lunch/Snacks

Time 17m

Yield 12-16 cakes

Number Of Ingredients 9

Ingredients

1 lb white fish fillet
1 red chili peppers or 1 green chili pepper, de-seeded and chopped finely
2 ounces green beans, chopped very finely
2 spring onions, chopped finely
2 tablespoons coriander leaves, and roots chopped finely
1 tablespoon Thai fish sauce
4 -5 fresh kaffir lime leaves, finely shredded or 1 tablespoon fresh lime juice
1/2-1 tablespoon Thai red curry paste, more if you like it really hot
oil (for frying)

Steps:

Cut the fish into chunks, put in your food processor with the rest of the ingredients, except the oil, and blend using the on/off technique until you have a minced texture but not a paste.
Remove from the food-processor bowl to another dish.
Take approx a dessert spoon full of the fish mix, with wet hands form into balls then flatten them with the palm of your hand into cakes.
Leave them in the fridge, covered, to firm up for an hour or more.
When ready to cook, heat up the oil and fry the little cakes about 1 minute on each side.
Drain on paper kitchen towel.
Serve with a Thai dipping sauce**There several recipes on the site.

SPICED THAI CORN CAKES

Spiced Thai Corn Cakes image

Make and share this Spiced Thai Corn Cakes recipe from Food.com.

Provided by Rick Young

Categories Corn

Time 23m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

3 1/2 cups corn kernels (from frozen is better than from canned)
1 cup celery, finely chopped
1/2 cup all-purpose flour
2 tablespoons rice flour
2 teaspoons baking powder
1 1/2 tablespoons red curry paste
1 tablespoon fish sauce
1 tablespoon light soy sauce
1/2 teaspoon salt
1 egg white, lightly beaten (optional)
3 tablespoons water
2 tablespoons fresh cilantro, chopped (optional)
oil (for frying in)

Steps:

Combine all ingredients except for the oil, mixing well.
Set aside for about 10 minutes to allow the baking powder to become activated Heat oil in large pan or flat-bottomed wok over medium to high heat.
Drop large teaspoonfuls of corn mixture into the oil.
Allow to fry about 3 minutes each, until golden, turning once or twice.
Remove corn cakes from oil and place on paper or cloth towel to wick excess oil away.
Arrange on plate and serve.

Nutrition Facts : Calories 140.1, Fat 0.9, SaturatedFat 0.1, Sodium 730.7, Carbohydrate 31.6, Fiber 3, Sugar 0.5, Protein 4.8

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