Thai Corn Cakes Recipes
THAI FISH CAKES
An easy and tasty alternative for serving fish. The variations can be endless!
Provided by MEZZIE
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Combine fish, 1/2 cup flour, oyster sauce, sweet chili sauce, fish sauce, brown sugar, cilantro, green onions, and egg in a food processor. Process until well combined. Refrigerate for 30 minutes.
- Shape mixture into patties, and dust with flour.
- Pour enough oil into a heavy skillet to fill the pan with 1/2 inch of oil. Heat over medium-high heat until hot. Fry fish cakes for 8 minutes, turning once, or until golden brown.
Nutrition Facts : Calories 163.8 calories, Carbohydrate 11.9 g, Cholesterol 57.3 mg, Fat 6.9 g, Fiber 0.7 g, Protein 13 g, SaturatedFat 1.1 g, Sodium 155.4 mg, Sugar 2.1 g
SPICY CORN CAKES
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
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.
THAI CORN CAKES
Make and share this Thai Corn Cakes recipe from Food.com.
Provided by Sharon123
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350*F.
- Spread corn out in a single layer on a lightly oiled baking sheet.
- Roast corn for 12 to 15 minutes. Cool and divide into 2 batches.
- While corn is cooking, prepare chopped ingredients(cilantro, garlic, jalapeno,and bell pepper). Combine 1 batch of corn with eggs, cornstarch, chopped ingredients, salt, and pepper. Purée in a food processor. Fold in remaining corn by hand.
- Heat corn oil to medium high in a skillet. Drop in 12 heaping tablespoons of batter and fry until golden brown, turn over and fry other side till golden brown. Serve with a dipping sauce if desired. Enjoy!
Nutrition Facts : Calories 194.8, Fat 12.5, SaturatedFat 2.1, Cholesterol 105.8, Sodium 435.1, Carbohydrate 17.5, Fiber 2.4, Sugar 2.9, Protein 5.9
THAI CORN CAKES
Received in email from Gourmet_recipes_from_around_the _world. the email notes it was adapted from Very Simple Food. Very pretty with either fresh cut or sweet kernel canned corn - frozen doesn't work as well because the kernels skins get tough when frozen. The sweet chili sauce makes the meal - get it; it's cheap & addictive.
Provided by Busters friend
Categories Lunch/Snacks
Time 31m
Yield 16 cakes
Number Of Ingredients 13
Steps:
- In food processor or blender, puree half the corn. Add garlic, shallots.
- and cilantro. Chop coarsely. Add fish sauce, sugar, salt and pepper.
- Puree. Add flour; blend 1 minute. Add eggs; blend 30 seconds. Pour into.
- large bowl. Fold in all but 1 tablespoon of remaining corn.
- Heat oil in non-stick skillet over medium-high heat until shimmery.
- For each corn cake, drop about 2 tablespoons batter into pan. Cook in.
- batches about 2 minutes, or until golden, turning once. Drain on paper.
- towels and keep warm.
- To serve, make 2 stacks of corn cakes on small serving platter. Scatter.
- with remaining 1 tablespoon corn kernels and green onions. Drizzle.
- generously with chili sauce.
Nutrition Facts : Calories 65.7, Fat 2.5, SaturatedFat 0.5, Cholesterol 26.4, Sodium 242.4, Carbohydrate 9.3, Fiber 0.7, Sugar 0.4, Protein 2.1
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