39min 4 ppl
Tod Mun Khao Pod (Thai Corn Fritters)
30 minutes
4 people
Easy≤30 min & ≤6 steps
30 min · 6 steps
Easy: ≤30 min and ≤6 steps
250 kcalper person
Protein 7g
Carbs 28g
Fats 13g
About this dish
Sweetcorn takes the place of fish in this vegetarian tod mun, bound with egg and red curry paste and shallow-fried until golden and crisp-edged.
Allergy Info
Gluten, Eggs, Soya
Diet Info
Vegetarian
Before you start
Ready-made is fine, or make your own.
- Thai Red Curry Paste3 tbspstart 36 minutes aheadMake your own
Ingredients
Fresh Produce
- Makrut lime leavesfinely shredded4
- Green beanstrimmed and thinly sliced80 g
Dairy & Eggs
- Eggs1
Tins & Jars
- Sweetcornone 400 g tin, drained400 g
- Vegan Thai red curry paste3 tbsp
Dried Goods
- Rice flour3 tbsp
- Palm sugar1 tsp
Oils & Condiments
- Light soy sauce1 tbsp
- Vegetable Oilfor shallow-frying400 ml
Utensils
- Food processor
- Large frying pan
- Chopping board
- Sharp knife
- Mixing bowl
- Tongs
Method
1
Drain the sweetcorn, trim and thinly slice the green beans, and finely shred the lime leaves.
Approx. 6 minutes
2
Blitz two-thirds of the sweetcorn with the curry paste, egg, rice flour, soy sauce and palm sugar in a food processor to a thick paste.
Approx. 4 minutes
3
Transfer to a bowl and fold in the remaining sweetcorn, sliced green beans and shredded lime leaves.
Approx. 3 minutes
4
Shape the mixture into 12 small patties, about 1.5cm thick.
Approx. 8 minutes
5
Heat the vegetable oil in a large frying pan over medium heat and shallow-fry the patties in batches for 3 minutes per side, until golden and cooked through.
Approx. 6 minutes
6
Lift out with tongs, drain on kitchen paper and serve warm.
Approx. 3 minutes
