Posted in Meatless Mondays

Meatless Monday: Easy Rustic Corn Cakes


I love the taste of meat so much and I crave junk food all the time. I miss chicken nuggets, I miss bacon, I miss deep fried chicken wings and the bad stuff. I would care less about them being unhealthy (broiled chicken breasts are not my thing ever) if they weren’t made of animal. Sometimes I do think that someday I might just cave in and give in to my meat cravings. For now, food like these thai-style corn cakes fill the void and hits the spot. I swear it’s just the grease and texture I miss – what is chicken nuggets made of anyway (okay, let’s not go there… yith!).

This recipe is something I modified from what I observed from my father’s sister, Auntie Mary. I can’t remember what she was battering but the essence of the method can be applied to anything you want to deep-fry. I was so impressed with how she whipped it all up in a matter of minutes that I secretly vowed to be the kind of hostess who has a fully stocked pantry where I can easily pick ingredients and whip up a snack or meal for surprise guests.

If I can do it, so can you!


Easy Rustic Corn Cakes

Serves 4. Prep Time: 5 minutes. Cooking time: 15 minutes.

450g whole corn kernels

1 cup all-purpose flour

1/2 tablespoon salt

1 teaspoon pepper

1 teaspoon dried basil

1 tablespoon curry powder

1 large egg

Cooking oil


1. Heat your deep fryer or frying pan with enough cooking oil for deep frying – the amount of oil obviously depends on the type or size of vessel you’re using.

2. Mix flour, egg, salt, pepper, basil, curry powder and corn kernels together in a large mixing bowl. Be sure to mix, flip, turn, fold – do whatever you need to mix it up real well.

3. Once oil is hot, scoop a tablespoonful of the corn mixture and drop it gently into the vat of hot oil. You can and should do several simultaneously if there’s enough space in your cooking vessel.

4. Turn over the corn cake when it starts to turn light brown.

5. Remove each corn cake quickly and allow to cool/drain on a paper towel-lined plate.

6. Repeat until all the mixture is used up.

7. Serve with sweet Thai chili sauce, ketchup or salsa! TAH DAH!

There is enough in this recipe for 4 people as a side dish or snack (I strongly recommend this… oh yum!). And it’d also be perfect for 2 when served with steamed jasmine rice!




I produced an indie music festival in Singapore for 7years before I moved to the US to be with my indie game dev husband Tom who made Axiom Verge and Axiom Verge 2. We live in Los Angeles, California with our son Alastair (named for Alastair Reynolds) and our dog Goliath (named for his size).

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