- 2 corn cobs
- 1 T plum sauce
- 2 t fish sauce
- 1 T Thai red curry or laksa paste
- 30 g spring onion, roughly chopped
- 3 cloves garlic, chopped
- ½ roast chicken, shredded
- sea salt and freshly ground
- black pepper
- 2 free-range egg whites
- 1 T olive oil
- 500 g rice noodles
- 1 cucumber sliced
- juice of 1 fresh lime
- 1 T fresh sweet-basil leaves
Cook the corn in rapidly boiling water, until vibrant yellow and tender.
Slice the corn from each cob and place in a large mixing bowl.
Combine the corn, plum sauce, fish sauce, Thai red curry or laksa paste, spring onion, garlic and chicken.
Season to taste.
Beat the egg whites and fold into the mixture. Mould the mixture into rounds to create fritters.
Heat the olive oil in a pan over a high heat. Fry the fritters until golden.
Soak the rice noodles until soft.
Slice the cucumber and toss with the rice noodles.
Top with warm fritters and serve with a squeeze of fresh lime juice and a scattering of sweet basil leaves.
Per serving: 3878.3kJ, 49.5g protein, 24.6g fat, 121.7g carbs