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Sweet corn patties

(Tod mun khao pod)


15 mins

Pretty Easy

This is one of my favourite small bite recipes! I started making the Larb Tod pork patties when I host BBQ parties, but recently I’ve had more and more guests asking for vegetable dishes so I came up with this sweet corn patties recipe. It’s a classic street snack that’s served in a paper bag and a sweet chilli sauce, meant to be eaten on-the-go. You can easily make this a vegetarian recipe by leaving out the fish sauce and substitute with salt instead.


Rosas Thai Corn Patties


  • 340 g (1 can) salt-free sweet corn

  • a handful of green beans, finely chopped

  • 1 tablespoon red curry paste

  • 2 eggs

  • 3 kaffir lime leaves, finely sliced

  • 3 tablespoons corn flour

  • 1 tablespoon fish sauce (or 1 teaspoon salt)

  • vegetable oil for shallow frying


  1. Roughly mash the corn in pestle and mortar.
  2. Place the corn in a mixing bowl, then add the rest of the ingredients to the corn and mix well. Use your hands!
  3. Heat enough oil for shallow-frying in a wok over a medium heat.
  4. When the oil is hot, use a big spoon to scoop the patties mixture directly into the oil. Each piece should be roughly 3 inches wide.
  5. Shallow-fry the patties for about 1-2 minutes on each side, or until golden-brown.
  6. Drain on kitchen paper, then serve with a sweet chilli dipping sauce.


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