Thai Sweet Corn Cutlets
by Tarla Dalal
Thai sweet corn cutlets recipe | Thai sweet corn fritters | Thai veg starters | with step by step photos.
Thai sweet corn patties is a spicy starter from Thailand. Learn how to make thai sweet corn fritters.
The Thai sweet corn patties is made from a contrasting combination of juicy sweet corn kernels and fiercely pungent red curry paste. If this is not spiky enough, the hot and sweet dip will doubtlessly push this cutlet into the spicy category!
To make Thai sweet corn cutlets, make a red paste by blending Kashmiri red chillies, onions, cloves, garlic, coriander seeds, cumin seeds, black pepper, coriander and lemon grass. Then combine all ingredients for cutlets and shape them into a round. Heat a non-stick tava (griddle), grease it with oil and cook 4 cutlets at a time, using a little oil, till they turn brown in colour from both the sides. For hot and sweet dip, combine ¾ cup of water, sugar and vinegar in a broad non-stick pan and cook on a high flame for 4 to 5 minutes or till the syrup is thick, while stirring continuously. Switch off the flame, add the dry red chilli flakes and mix well. Finally add chilli powder and salt and mix well. Serve the Thai sweet corn cutlets hot with hot and sweet dip.
This Thai veg starter will be unlike any cutlet you have tried so far – it is not made of potatoes, spinach, raw bananas or any of the usual stuff!
Tips for Thai sweet corn cutlets. 1. Use Kashmiri chillies for the paste to get the needed flavour. 2. If the cutlets don’t bind well, then add a little more rice flour. 3. In the dip, ensure that sugar has melted completely.
Enjoy Thai sweet corn cutlets recipe | Thai sweet corn fritters | Thai veg starters | with step by step photos and video below.
Thai Sweet Corn Cutlets recipe - How to make Thai Sweet Corn Cutlets
Preparation Time: Cooking Time: Total Time:
Makes 8 cutlets
To Be Blended Into A Smooth Red Curry Paste (using A Little Water)
5 whole dry kashmiri red chillies , soaked in warm for 10 minutes
1/4 cup chopped onions
4 garlic (lehsun) cloves
1/2 tbsp coriander (dhania) seeds
1 tbsp cumin seeds (jeera)
5 to 6 black peppercorns (kalimirch)
10 stalks of coriander (dhania)
2 tbsp chopped lemon grass (hare chai ki patti)
salt to taste
For The Cutlets
1 1/2 cups boiled and coarsely crushed sweet corn kernels (makai ke dane)
1/4 cup rice flour (chawal ka atta)
salt to taste
2 tbsp red curry paste , recipe above
2 tsp soy sauce
For The Hot and Sweet Dip
3/4 cup sugar
2 tbsp vinegar
1 tbsp dry red chilli flakes (paprika)
1/2 tsp chilli powder
salt to taste
Other Ingredients For Thai Sweet Corn Cutlets
oil for greasing and cooking
For the cutlets
- For the cutlets
- Combine the sweet corn, rice flour, salt, red curry paste and soy sauce in a bowl and mix well.
- Divide the mixture into 8 equal portions and shape each portion into 50 mm. (2”) diameter round.
- Heat a non-stick tava (griddle), grease it with oil and cook 4 cutlets at a time, using a little oil, till they turn brown in colour from both the sides.
- Repeat step 3 to cook 4 more cutlets. Keep aside.
For the hot and sweet dip
- For the hot and sweet dip
- Combine ¾ cup of water, sugar and vinegar in a broad non-stick pan and cook on a high flame for 4 to 5 minutes or till the syrup is thick, while stirring continuously.
- Switch off the flame, add the dry red chilli flakes and mix well.
- Add the chilli powder and salt and mix well.
- Allow it to cool and keep aside.
How to proceed
- How to proceed
- Serve the cutlets hot with hot and sweet dip.
Thai Sweet Corn Cutlets Video by Tarla Dalal
| Energy | 160 cal |
| Protein | 1.4 g |
| Carbohydrates | 27.3 g |
| Fiber | 1 g |
| Fat | 5.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 106.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 2.6 mg |
| Folic Acid | 11 mcg |
| Calcium | 5.3 mg |
| Iron | 0.3 mg |
| Magnesium | 10.7 mg |
| Phosphorus | 13.5 mg |
| Sodium | 88.5 mg |
| Potassium | 98.6 mg |
| Zinc | 0.2 mg |
Amazing Thai cutlets recipe
Thai sweetcorn cutlets.. the taste of these cutlets is sweet and spicy.. as the sweetness of the corn.. and the spicy taste of the paste blends very well.. in the cutlet..
The red curry paste is to doe for and goes very well with the corn cutlets.