Ingredients:
- 275g can Sweetcorn
- 2 Garlic cloves
- 1 or 2 Shallots or 3-4 spring onions
- Small bunch coriander
- 1 tsp Caster sugar
- 1 tbsp Thai fish sauce
- 1 tsp Salt
- 1 tsp Black pepper
- 100g (half a cup) Plain flour
- 2 Large eggs
- 2-3 tbsp Groundnut oil for frying
- 100ml Sweet chilli sauce (bought or home made)
- 2 Spring onions, finely sgredded to garnish
Method:
Whizz half the sweetcorn in a food processor to a coarse puree. Chop the garlic, shallots and coriander quite finely. Add to the blender with the sugar, fish sauce, salt and pepper and whizz to a puree.
Add the flour and whizz for 1 minute, then add the eggs and process for another 30 seconds. Tip into a bowl and fold through the remaining whole sweetcorn.
Heat half the oil in a heavy based non-stick frying pan. Drop four heaped tablespoons of batter into the pan and cook until golden, turning once. Remove and drain on kitchen paper.
Keep warm while you make the rest of the cakes. Serve with sweet chlili sauce and crispy salad…mmm.