Rosa's Thai Cafe: sweetcorn patties recipe
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SERVES 2–3
Ingredients
*260g canned sweetcorn, drained
*½ teaspoon sea salt flakes
*½ teaspoon white pepper
*2 tablespoons tempura flour
*1 tablespoon cornflour, plus extra as required
*3 tablespoons cold water
*1 egg, beaten
*2 kaffir lime leaves, shredded (optional)
*sunflower oil, for deep-frying
*Sweet Chilli Sauce, to serve
Method
1. In a mixing bowl, combine the sweetcorn, salt, pepper, tempura flour, cornflour, measured water and egg. If the mixture is too loose, add a little more cornflour. Stir the lime leaves, if using, into the batter.
2. Fill a heavy-based saucepan or wok with oil to a depth of one-third and set the pan over a medium-high heat, to prepare for deep-frying. When the oil is hot, carefully drop a tablespoonful of the batter at a time into the oil, being careful not to overcrowd the pan. Deep-fry for about 1 minute, then turn over and fry or a further minute, until golden brown and cooked through.
3. Remove with a slotted spoon and drain on kitchen paper. Repeat until the mixture is used up – the mixture will make about 6 patties.
4. Serve the patties with Sweet Chilli Sauce.
More from Rosa’s Thai Café: The Vegetarian Cookbook
Rosa’s Thai Café: The Vegetarian Cookbook by Saiphin Moore is published by Mitchell Beazley, £20. Images: Louise Hagger