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- Ekoki corn cakes with tamarind and coconut sauce
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Search results for 1 tbsp vegetable oil, plus extra for the ramekins
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Search results for 6 corn-on-the-cobs, kernels removed, or 500g frozen sweetcorn, defrosted
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Search results for 120g ginger, grated
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Search results for 100g polenta
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Search results for 50g unsalted butter, melted
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Search results for 1 tbsp chopped dates
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Search results for 3 tbsp tamarind paste
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Search results for 150ml coconut milk
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Search results for 1 tbsp garlic powder
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Search results for 1 tbsp onion powder
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Search results for 1 tsp chilli powder
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Search results for 1 tbsp caster sugar
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Search results for 2 red chillies, sliced, to serve
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Ingredients
- 1 tbsp vegetable oil, plus extra for the ramekins
- 6 corn-on-the-cobs, kernels removed, or 500g frozen sweetcorn, defrosted
- 1 small onion, diced
- 120g ginger, grated
- 100g polenta
- 1 tsp baking powder
- 50g unsalted butter, melted
- 1 tbsp chopped dates
- 3 tbsp tamarind paste
- 150ml coconut milk
- 1 tbsp ground cloves
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp chilli powder
- 1 tbsp caster sugar
- 2 red chillies, sliced, to serve