1. Using a pestle and mortar, pound the coriander roots, garlic and peppercorns until fine. Transfer to a mixing bowl. Add the remaining ingredients, except the oil, and stir well
2. Heat the oil in a work or large frying pan over medium-high heat. Shape 1 heaping tablespoon mixture into a patty 4 cm ( 1 ½ in ) in diameter and 1 cm ( ½ in ) thick. Carefully drop each patty into the oil and cook on both sides until brown. Remove from the oil with a slotted spoon. Drain on paper towels. Repeat until the batter is used up. Serve hot.
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| Tod Man Khao Pote (Fried Corn Patties) |
- 2 cloves garlic
- ½ teaspoon whole peppercorns
- 450g (1 lb) ground pork
- 450g (1 lb) fresh, canned and drained, or frozen, corn kernels
- 2 large eggs
- 2 tablespoons plain flour
- 2 tablespoons tapioca flour or cornstarch
- 1 tablespoon light soy
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 5 kaffir lime leaves, thinly sliced crosswise
- 750ml (3 cups) oil
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