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Corn Cakes

What You Need:
  • 4 tablespoons canned corn kernels
  • 2 medium-sized sweet potatoes, boiled and peeled
  • 2 tablespoons red curry paste
  • 3 tablespoons freshly scraped coconut
  • 2 tablespoons finely chopped coriander leaves
  • 3 tablespoons rice flour
  • Oil for shallow-frying
  • Fresh coriander sprig for garnishing
  • Salt to taste
  • Ask a parent or adult to help you with this recipe
  • Grate the sweet potatoes in a bowl, squeeze and drain them and add to the corn kernels. Add salt, red curry paste, scraped coconut, coriander leaves and rice flour and mix well. Divide this mixture into 8 equal portions, roll them into balls and flatten them into cakes.
  • Heat sufficient oil in a non-stick pan.
  • Shallow-fry the cakes in hot oil and turn them over till they are crisp and brown on both sides. Drain the excess oil on an absorbent paper.
  • Arrange the corn cakes on a serving plate, garnish with a coriander sprig and serve hot.
A recipe by Sanjeev Kapoor Master Chef, Author and Television Host
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