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.
Sweet corn patties
(Tod mun khao pod)
340 g (1 can) salt-free sweet corn
a handful of green beans, finely chopped
1 tablespoon red curry paste
3 kaffir lime leaves, finely sliced
3 tablespoons corn flour
1 tablespoon fish sauce (or 1 teaspoon salt)
vegetable oil for shallow frying
- Roughly mash the corn in pestle and mortar.
- Place the corn in a mixing bowl, then add the rest of the ingredients to the corn and mix well. Use your hands!
- Heat enough oil for shallow-frying in a wok over a medium heat.
- 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.
- Shallow-fry the patties for about 1-2 minutes on each side, or until golden-brown.
- Drain on kitchen paper, then serve with a sweet chilli dipping sauce.