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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 269.3
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 82.8 mg
  • Total Carbs: 62.5 g
  • Dietary Fiber: 6.6 g
  • Protein: 7.0 g

View full nutritional breakdown of Thai Sweetcorn Cakes with Chilli calories by ingredient
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Thai Sweetcorn Cakes with Chilli

Submitted by: WOTSHEWROTE

Introduction

This recipe appeared in a supermarket brochure. I thought it sounded quite delicious. This recipe appeared in a supermarket brochure. I thought it sounded quite delicious.
Number of Servings: 4

Ingredients

    2 large potatoes (peeled, boiled and mashed)
    1 1/2 cups frozen yellow sweetcorn
    Frylight Cooking Spray (or similar)
    2tsps ground ginger
    1 large pepper (any colour), finely chopped
    4 spring onions (shallots), finely chopped
    1 Tblsp plain flour
    1/3 cup Thai sweet chilli sauce (or sweet and sour dipping sauce)
    1 lime, cut into 8 wedges

Directions

Place mashed potatoes into a large bowl. Boil corn for around 8 minutes. Allow to cool. Heat spraylight in a pan. Add peppers, ginger and two thirds of spring onions. Cook for around 3 minutes. Add the corn, ginger and spring onions to the potatoes. Mix with a fork and season as you like. Put the flour on a plate, shape potato mixture into 8 cakes and coat lightly with flour. Cover and chill for 30 minutes. Heat additional spraylight in a nonstick frying pan and cook cakes for 3-4 minutes on each side. Until crisp and golden. Serve with Thai sauce and garnished with remaining spring onion and lime wedges.

Number of Servings: 4

Recipe submitted by SparkPeople user WOTSHEWROTE.






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