Corn Cakes

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Delicious vegetarian corn cakes from Ezard's cookbook. They have a thai inspired flavour and are delicious with fish.

Preparation time: 30
Cooking time: 30

Serves: 6

Dietary guidance: v 

Tags: vegetarian · corn · ezard ·


3 corn cobs
4 red shallots roughly chopped
4 coriander roots roughly chopped
4 birds eye chillies
1 tblsn palm sugar
1/2 salt, peppercorns
100g SR flour
3 eggs lightly beaten
1 cup coriander
1 cup mint
1 cup thai basil
4 spring onions finely sliced
5 long red chillies finely sliced
1/4 cup fried shallots


trim bases and tips from corn cobs. remove corn from cobs. place half the kernels in a food processor with shallots, garlic coriander roots. chillies, palm sugar, salt and pepper and puree until smooth.

put mixture into a bowl stir in flour and then eggs. fold in corn kernels. should be the consistency of soft ice cream - add more flour if necessary. rest 10 min. fry until golden. serve and sprinkle with herbs.

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