Vegan Thai Sweetcorn Fritters

Sale price Price £5.00 Regular price Unit price  per 

Tax included.

Ingredients:

For 2 (for 4)

Sweetcorn: 1 tin (2 tins)

Coriander: 1 bunch (2 bunches)

Thai Red Curry Paste: 1 sachet (2 sachets)

Plain Flour: 1 pod (2 pods)

Rice Noodles: ½ pack (1 pack)

Spring Onion: 1 bunch (2 bunches)

Carrot: 1 (2)

Red Chilli: 1 (2)

Garlic Clove: 1 (2)

Lime: 1 (2)

Mirin: 1 pod (2 pods)

Soy Sauce: 1 sachet (2 sachets)

Nutritional Information:

Per serving: Energy (kcal) 721 Fat 11g of which saturates 1g Carbohydrates 124g of which sugars 14g Protein 14g Salt 5.78g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

It might look like a clever vegan invention on our part, but we can’t claim all of the credit: although not as common as fishcakes, these ‘tod man khao pod’ (sweetcorn cakes) are actually rather popular in their own right on the Thai street food scene, as well as being available in Thai restaurants the world over. Sweetcorn might seem like an odd ingredient to give the starring role, but it provides plenty of nooks and crannies for the batter, leading to a deliciously craggy and crispy surface that beautifully soaks up the light, tangy chilli dipping sauce.

 

  • Preparation time:

    For 2 - 30 minsFor 4 - 40 mins
  • Cooking time:

    For 2 - 45 minsFor 4 - 55 mins