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Thai-style corn and potato cakes

Becca @ Amuse Your Bouche
  • 25 minutes
  • Serves 2

INGREDIENTS

425 g

potato (around 2 medium potatoes)

1

small red chilli, deseeded and finely chopped

3 tbsp

fresh coriander, chopped

Juice of half a lime

Salt

Black pepper

100 g

tinned sweetcorn kernels (drained)

3 tbsp

oil, for frying