These crisp vegetarian cakes would make a great accompaniment to your bacon and eggs in the morning. Alternatively, break them in half and toss through a green papaya salad with fresh Asian herbs.
2 (400 g) potatoes
1 (150 g) carrot
2 zucchinis (360 g), grated
125g fresh corn kernels
1 red onion, chopped
½ cup (75 g) self-raising flour
½ tsp salt
2 tbsp coriander, chopped
1 tsp dill, chopped
1 kaffir lime leaf, finely sliced
generous pinch of dried chili flakes
3 eggs, separated
2 tbsp olive oil
lime wedges, to serve
1.Peel the potatoes and carrot, then grate into a mixing bowl. Now add the grated zucchini, corn, red onion, flour, salt, coriander, dill, kaffir lime leaf, dried chili and egg yolks into the bowl. Using your hands, thoroughly combine all of the ingredients.
2.Place egg whites into another mixing bowl and beat until stiff peaks form, then gently fold through the vegetable mixture.
Using a scant ¼ cup of the mixture per patty, shape the cakes into 7 cm-round x 1cm-thick discs. The mixture should make 24 cakes.
3.Heat a large pan over medium heat. Add a little oil and shallow fry 4 cakes at a time for 3-5 minutes on each side, or until golden.
4.Transfer the cakes onto a paper towel-lined plate or tray (so excess oils can be absorbed), then serve.