Thai corn cakes

Categories: December

Ingredients

• 275g can sweetcorn kernels, drained
• 2 garlic cloves
• 2 shallots
• small bunch of coriander
• 1 tsp caster sugar
• 1 tbsp Thai fish sauce
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 100g plain flour
• 2 large free-range eggs
• 2 tbsp vegetable oil, for frying
• 100ml sweet chilli sauce
• 2 spring onions, finely shredded , to garnish

Directions

1. Whizz half the sweetcorn in a blender to a coarse purée. Pound the garlic, shallots and coriander until smashed. Add to the blender with the sugar, fish sauce, salt and pepper, and whizz to a purée.

2. 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 sweetcorn.

3. Heat half the oil in a heavy-based frying pan until it starts to smoke. Drop four heaped teaspoons of batter into the pan, spacing them apart, and cook until golden, turning once. Remove and drain on kitchen paper. Keep warm while you make the rest of the cakes with the remaining oil. Serve with sweet chilli sauce and spring onion.

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