Corn and cour­gette cakes with chilli sam­bal

Food and Travel (UK) - - Contents -

Corn and cour­gette cakes with chilli and co­rian­der sam­bal


For the corn and cour­gette cakes 3 gar­lic cloves

3 co­rian­der roots, cleaned 3 spring onions, peeled

1 long red chilli, de­seeded

12g sea salt

20g palm sugar, grated

½tsp ground white pep­per

300g fresh corn ker­nels

2 eggs

150g cour­gette, cut into juli­enne 125g self-rais­ing flour

For the chilli and co­rian­der sam­bal 30g co­rian­der root, cleaned 25g long red chilli, de­seeded 4 gar­lic cloves, peeled

¾tsp sea salt

25g caster sugar

¼tsp ground white pep­per 2tbsp rice vine­gar

To gar­nish co­rian­der leaves

1 spring onion, shred­ded length­ways

1 long red chilli, finely sliced length­ways

veg­etable oil, for fry­ing

deep fryer In a food pro­ces­sor, blend the gar­lic cloves, co­rian­der roots, spring onions, chilli, sea salt, palm sugar and some white pep­per with half of the corn ker­nels un­til smooth. Trans­fer the mix to a large metal bowl.

Beat in the eggs then add the cour­gette and re­main­ing corn ker­nels. Sift in the flour and care­fully fold through.

To make the chilli and co­rian­der sam­bal, com­bine ev­ery­thing in a blen­der with 100ml wa­ter and whizz un­til smooth.

Pour the mix­ture into a small saucepan and bring to a gen­tle sim­mer for 30 min­utes. Leave to cool and check for sea­son­ing.

Set up the deep fryer to 160C. Quickly dip a ta­ble­spoon in and out of the hot oil to coat the spoon to help stop the mix­ture stick­ing.

Gather a ta­ble­spoon of the mix and gen­tly slide it into the oil. Re­peat the process un­til you have about 12 pieces. They will float and take shape af­ter 1 minute.

Gen­tly turn them af­ter 2 min­utes so they cook evenly. Ro­tate every now and then. Once they're golden brown, lift them out and drain on kitchen paper.

Re­peat with the re­main­ing mix­ture. Scat­ter over the co­rian­der leaves, shred­ded spring onion and sliced red chilli and serve hot with the sam­bal.

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