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Thai sweetcorn patties by Saiphin Moore

Thai sweetcorn patties by Saiphin Moore

Serves pea 2-3 Clock icon 20 minutes
Saiphin says, "A few years ago a friend was planning to visit a temple in Thailand. She wanted to make fish cakes for the monks, not realizing that Thai monks don’t usually eat meat or fish, so we had to come up with a vegetarian dish for them – and these quick and easy sweetcorn patties were born. We played around for a few hours and ended up with this recipe. These corn cakes are crunchy, with a wonderful balance of peppery savour to balance the sweet burst of corn. They’re great served as a party finger food. You can make these vegan simply by leaving out the egg."

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Here's how you do it

  1. In a mixing bowl, combine the sweetcorn, salt, pepper, tempura flour or breadcrumbs (if using), cornflour, 3 tablespoons of water and the 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.

  3. 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.

  4. Deep-fry for about 1 minute, then turn over and fry for a further minute, until golden brown and cooked through.

  5. Remove with a slotted spoon and drain on kitchen paper. Repeat until the mixture is used up – the mixture will make about 6 patties.

  6. Serve the patties with sweet chilli sauce.

Recipe adapted from Rosa's Thai Cafe: The Vegetarian Cookbook by Saiphin Moore


  • 260g canned sweetcorn, drained
  • ½ tsp sea salt flakes
  • ½ tsp white pepper or 1 pinch black pepper
  • optional: 2 tbsp tempura flour or breadcrumbs
  • 1 tablespoon cornflour, plus extra
  • 1 egg, beaten
  • optional: 2 kaffir lime leaves, shredded
  • sunflower oil, for deep-frying
  • sweet chilli sauce, to serve

Suitable for

  • Vegetarians
  • Dairy Free