Thai corn cakes with Greek tzaziki

It's a multicultural delight that shouldn't  work, and yet it does. 

Deliciously piquant Thai flavoured corn cakes served with a zesty tzaziki. 

For the corn cakes, I mixed a tin of corn kernels with a handful of torn basil leaves, finely grated zucchini, diced capsicum, half a red onion sliced, a tablespoon of red curry paste, two whisked eggs and 3/4 cup whole grain spelt flour. I fried them quickly until lightly browned then finished in the oven at 200'c for 15 minutes . 

For the sauce, I mixed a clove of crushed  garlic with finely diced cucumber and organic Greek yoghurt until combined. 

This was an absolute hit. Easy dinner, and pretty nutritious and tasty.