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Sweetcorn cakes with cucumber pickles


  • To make the pickles, whisk 1 chilli and 4 finely sliced shallots with the fish sauce, cold water, lime juice and sugar in a large bowl. Add the cucumbers, gently toss and set aside for about 30 mins.
  • In another bowl, combine the corn and egg with the remaining chilli, 1 tbsp finely chopped shallots, the coriander, curry paste and rice flour until well combined. Then refrigerate for about 30 mins.
  • When ready, heat a thin layer of oil in a large pan (or wok) and shallow fry spoonfuls of the mixture, being careful not to overcrowd the pan. Drain well on kitchen paper towels.
  • To serve, arrange the fritters on individual plates, top with a spoon of the pickles and sprinkle a little of the liquid around.


  • 2 long red chillies, seeded & finely sliced
  • 6 shallots
  • 3 tbsp Asian fish sauce
  • 3 tbsp cold water
  • 3 tbsp fresh lime juice
  • 2 tbsp shaved palm (or soft brown) sugar
  • 450 gm telegraph (continental) cucumbers, finely sliced
  • 2 cups corn kernels
  • 1 egg
  • 1 tbsp chopped coriander
  • 1 tbsp yellow curry paste
  • 3 tbsp rice flour
  • peanut or vegetable oil for frying

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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