Air fryer recipe · Mains
Thai Corn Cakes
Sweet corn and coriander patties with a light, crisp air-fried crust.
- 14 minTotal time
- 190°CAir fryer
- 6Serves
- Contains eggDiet
Nutrition per serving
- 80kcal
- 2.8 gprotein
- 13.2 gcarbs
- 2.3 gfat
- 2.0 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- sweet corn kernels2 cups
- cornflour3 tbsp
- egg1
- red curry paste1 tbsp
- spring onion2 chopped
- coriander2 tbsp chopped
- lime leaves3 shredded
Method
Mix the batter
Roughly crush half the corn kernels and mix with the whole kernels, cornflour, egg and red curry paste into a thick, sticky batter. The crushed corn releases starch that binds the cakes so they hold together.
Add the aromatics
Fold in the spring onion, coriander and shredded lime leaves until evenly spread through the batter. Folding gently keeps the mix light so the cakes stay tender rather than dense and heavy.
Shape the cakes
Wet your hands and shape the mixture into small, flat patties about 1.5 cm thick. Wet hands stop the sticky batter clinging to you, and flat, even cakes cook through at the same rate.
Arrange in the basket
Lightly oil the basket and place the corn cakes in a single layer, spaced apart. The gaps let hot air circle each cake so they crisp all over instead of steaming where they touch.
Air fry until golden
Air fry at 190°C for 14 min, flipping halfway, until the cakes are golden brown, firm to the touch and set right through the centre. Flipping browns both sides and cooks the egg batter evenly.
