50min 4 ppl
Vegan Thai Corn and Red Curry Fritters
30 minutes
4 people
Easy≤30 min & ≤6 steps
30 min · 6 steps
Easy: ≤30 min and ≤6 steps
240 kcalper person
Protein 5g
Carbs 30g
Fats 12g
About this dish
The same sweetcorn and red curry fritters, bound instead with rice flour and a little water, so every bit as crisp-edged with nothing from an animal.
Allergy Info
Gluten, Soya
Diet Info
Vegan
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
Tins & Jars
- Sweetcornone 400 g tin, drained400 g
- Vegan Thai red curry paste3 tbsp
Dried Goods
- Rice flour4 tbsp
- Tapioca Starch2 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, rice flour, tapioca starch, soy sauce, palm sugar and 2 tablespoons of water 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
