Thai Corn Cake
220 gram Fresh Corn Kernels
90gram Gluten-free flour
100ml Coconut oil
1tsp Baking powder
1/4tsp Ground cumin
1/4tsp Ground coriander seed
1 pinch Ground pepper
-Scrape the sweetcorn kernels from the cob and put them aside.
-Put the coriander, garlic, ground coriander seed, ground cumin, paprika, salt, pepper and sugar into the mixing bowl. And blend until the ingredients combined. (I used an electric handheld blender)
-Add the flour, baking powder, egg and water into the same bowl. Then use the handheld mixer to mix all the wet mixture and dry mixture together.
-Add the sweetcorn and use the spoon to fold all the ingredients together.
-Put the coconut oil in the frying pan. Wait till you can see the oil bubbled up.
-Use the tablespoon to scoop the mixture then fry the Thai Corn Cake in the frying pan. Usually, it will take approx 4-5 minutes on each side.
-Put Thai Corn Cakes on the kitchen towel and serve it with Sweet chilli sauce and salad.
– Adjust the frying time, according to the size of your Thai Corn Cake. I do like them rather small and crispy. Hence, tended to use a tablespoon or teaspoon.
-Thai Corn Cake is delicious with smoked salmon and poaches egg as a high protein breakfast. Happy cooking 🙋🏽.