Pork and Corn Cakes ทอดมันหมู.

Pork and Corn Cakes ทอดมันหมู.

These easy Thai pork cakes are wonderfully delicious and spicy. They are great as appetisers, snacks or light lunch. The spicy, sweet and sour relish is a necessary accompaniment. It cuts through the richness of the pork cakes and provides crunchy fresh acidity. Traditionally deep fried but as this is a CCC recipe the pork cakes were given the Airfryer treatment. Super easy, limited mess and no exploding hot oil.

In a large bowl, put in

-1kg pork mince,

-1tsp bicarbonate of soda,

-1tbsp cornflour,

-1tbsp soy sauce,

-2tbsp oyster sauce,

-2tbsp green or red curry paste,

-150g cooked sweet corn,

-3 sliced spring onions,

-2tbsp chopped coriander.

Mix well to combine.

Leave to marinate for 30 minutes or so.

Roll heaped tablespoonfuls of pork mixture into balls.

Press lightly to 1cm in thickness.

Deep fry.

I cooked mine in the Airfryer at 180c for 8-10 minutes.

The vegetable relish.

In a small saucepan, put in

-100ml malt vinegar,

-1tsp sea salt,

-5tbsp caster sugar.

Cook, stirring on low heat until the sugar and salt have dissolved.

Leave to cool for around 10 minutes, add

-150g carrots,

-2 sliced spring onions,

-1 finely chopped red onion,

-2tbsp chopped coriander,

-1 finely chopped chilli.

Leave to stand for 1-2 hours.