Thai starter – corn kernels cooked with red curry paste, ground, shaped into small tikkies and shallow friedTHAI CORN CAKESIngredients1 cup corn kernels, boiled 1 cup red curry paste4 tbsps oil 2-3 Kaffir lime leaves 10-15 fresh coriander rootsSalt to taste2 tbsps cornstarch3-4 medium potatoes, boiled, peeled and mashed 1 tbsp white sesame seeds (safed til)½ cup breadcrumbs Fresh red chilli for garnishing Method1. Heat oil in a non-stick pan. 2. Roughly chop Kaffir lemon leaves and coriander roots and grind with corn kernels and red curry paste to a fine paste. 3. Transfer the ground paste into a bowl, add salt, 1 tbsp cornstarch and potatoes and mix well. Add white sesame seeds and mix well. Add breadcrumbs and mix again. 4. Grease hands with little oil, take a spoonful of mixture on hand, shape into balls, flatten, roll in remaining cornstarch and shallow-fry in hot oil, turning sides, till crisp on both sides. 5. Arrange on a serving plate and serve hot garnished with red chilli. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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