Vegan Thai corn fritters

Vegan Thai corn fritters are an eggless version of this traditional Thai snack. They naturally gluten-free. They make a great appetiser or perfect finger food.

1 tbsp ground up flax or chia seeds (1 flax egg)
3 cups of corn kernels (fresh or from a can)
1 heaped tbsp vegan-friendly* Thai red curry paste
1 tsp baking powder
approx. 115 g / ¾ cup rice flour
heaped ½ tsp fine sea salt
¼ tsp white pepper
2 fresh Makrut (aka Kaffir) lime leaves**, shredded finely
vegetable oil, for frying
Thai sweet chilli sauce, for serving

1. Mix the ground up flax seeds (I used golden flax seeds) with 3 tbsp of water in a small bowl. Place in the fridge until thickened, for at least about 20 minutes (but the longer the better).
2. Cut the kernels off the cobs or drain them well if using tinned corn.
3. Put half of the corn in a food processor together with the flax egg and all the remaining ingredients up until (but not including) the kaffir lime leaves. Process until you get a smooth batter.
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