Welcome to Tiny Table Cooks… – a failsafe stash of recipes set to keep you and your family fed. We’ve teamed up with some of the country’s best cooks, bakers and foodies to bring you some tasty inspo, store cupboard saviours and freezable feasts.
Launched in 2008 by Saiphin Moore and her husband Alex on East London’s famous Brick Lane, Rosa’s Thai Cafe has built a reputation for bold flavours and dishes inspired by Saiphin’s childhood growing up on her family’s farm in Northern Thailand. Rosa’s combines British produce with traditional Thai ingredients sourced directly from farmers in Thailand, including jasmine rice, coconut milk and tamarind paste – the key ingredient in Rosa’s best selling Pad Thai.
Rosa’s Thai Cafe Tod Mun Khao Pod – Sweetcorn Patties
A few words from Saphin… A few years ago a friend was planning to visit a temple in Thailand. She wanted to make fish cakes for the monks, not realizing that Thai monks don’t usually eat meat or fish, so we had to come up with a vegetarian dish for them – and these quick and easy sweetcorn patties were born. We played around for a few hours and ended up with this recipe. These corn cakes are crunchy, with a wonderful balance of peppery savour to balance the sweet burst of corn. They’re great served as a party finger food.
260g (91⁄2oz) canned sweetcorn, drained
1⁄2 teaspoon sea salt flakes
1⁄2 teaspoon white pepper
2 tablespoons tempura flour
1 tablespoon cornflour, plus extra as required
3 tablespoons cold water
1 egg, beaten
2 kaffir lime leaves, shredded (optional)
Sunflower oil, for deep-frying
Sweet Chilli sauce, to serve
1. In a mixing bowl, combine the sweetcorn, salt, pepper, tempura flour, cornflour, measured water and egg. If the mixture is too loose, add a little more cornflour. Stir the lime leaves, if using, into the batter.
2. Fill a heavy-based saucepan or wok with oil to a depth of one-third and set the pan over a medium-high heat, to prepare for deep-frying. When the oil is hot, carefully drop a tablespoonful of the batter at a time into the oil, being careful not to overcrowd the pan.
3. Deep-fry for about 1 minute, then turn over and fry for a further minute, until golden brown and cooked through. Remove with a slotted spoon and drain on kitchen paper.
4. Repeat until the mixture is used up – the mixture will make about 6 patties.
5. Serve the patties with Sweet Chilli Sauce.
MAKE IT VEGAN: To make these patties suitable for vegans, leave out the egg.
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SUPPORT SAPHIN, ALEX & ROSA’S THAI CAFE TEAM BY HEADING OVER TO THEIR INSTAGRAM TO CHECK OUT TASTY UPDATES