Thai Sweet Corn Cakes with Fresh Cucumber Pickle

Ingredients 

2-2/3 cups raw sweet corn, scraped off the cob, 

or 2-2/3 cups frozen kernels, thawed, plus 2 tablespoons water

1 tablespoon mochi curry powder 

2 tablespoons white rice flour 

3 tablespoons plain all purpose flour

1/2 teaspoon salt 

2 tablespoons light soy sauce*

 oil for deep frying

 

Heat the oil in a small pan over medium heat. Do not allow to smoke. In a bow, mix remaining ingredients. Drop a small amount of dough in hot oil. If it sizzles and rises to the top, oil is ready. 

Form small patties by hand and drop into hot oil with a large spoon. Fry til golden brown. Remove from oil, and allow to drain on paper toweling. Serve with Fresh Cucumber Pickle. 

 

Fresh Cucumber Pickle

 

Ingredients

 

2  tablespoons rice vinegar

2 tablespoons lime juice 

2 teaspoons sugar

1/2 teaspoon salt

1/4 medium cucumber, chopped

2 small shallots, minced

1/2 small carrot, minced

1 small red or green chili pepper, minced

Stir all ingredients together and allow to marinate for a few hours before serving. 

 

 

 

 

 

 

 

 

 

Nutrition Information
 

Serving Size: 98 g
Servings per Recipe: 4

Calories: 114 Calories from Fat: 17**
Total Fat: 1.9g, 3% of Daily Value***
Sodium: 744mg, 31% of Daily Value
Total Carbohydrates: 23.5g, 8% of Daily Value
Dietary Fiber: 2.6g, 11% of Daily Value
Sugars 2.6g
Protein 3.5g

Vitamin A 0%	•	Vitamin C 7%
Calcium 1%	•	Iron 16%

 

* Not low sodium soy sauce. If you can't find light soy sauce in Asian markets, try Bragg's Liquid Aminos.

 

** Based on absorption of 1/2 teaspoon oil per serving, from frying. Nutritional value of oil for frying may also be based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

*** Based on a 2000 calorie diet