Sticky Chilli, Spring onion, Coriander Corn Quenelles

Dairy Free

Sticky Chilli, Spring onion, Coriander Corn Quenelles


1kg Frozen corn kernels

3 Garlic cloves

2 Eggs

5g Salt fine

2g Milled black pepper

180g Flour - standard

500g Frozen corn kernels

2 Spring onions sliced

20g Coriander – fresh chopped

100g Prep Kitchen Sticky Chilli


  1. Steam or boil kernels until hot and tender, refresh in cold water and drain well. Split into 2 x 500g bowls.
  2. Blend 500g in a food processer with garlic, eggs, salt & pepper. Don’t over blend as the mix will become too tight and loose its soft texture.
  3. Fold through finely sliced spring onions, chopped coriander, sticky chilli and remaining corn kernels. Finish with folding through flour.
  4. Shape into quenelles and fry in a 180’C deep fryer until golden, finish cooking in an oven.
  5. Serve either as finger food, as an entrée with salad or as part of a main dish.
  6. Mix Sticky chilli with sour cream or aioli for a creamy dip.

Prep time: 20 Minutes Cook time: 20 Minutes Serves: 8 Adults

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