• Sweetcorn fritters with a twist

    Serves: 6
    Cooking Time: 10 mins


    • 1 stem of lemon grass, finely chopped
    • 1 garlic clove
    • 3 red chillies
    • 3 piquanté peppers, finely chopped
    • 15ml (1 tbsp) peanut oil
    • 15ml (1 tbsp) castor sugar
    • 30ml (2 tbsp) dark soya sauce
    • 100ml water
    • 1 x 410g tin sweetcorn, drained
    • 1 sweet potato, cooked and grated
    • 150g cake flour
    • 12 spring onions, finely cut lengthways
    • 50ml fresh coriander leaves, chopped
    • 1 garlic clove
    • 3cm fresh ginger, grated
    • 6 piquanté peppers, chopped
    • canola oil, for frying



    For the sambal, mix the lemon grass, garlic, chillies and piquanté peppers. Heat the peanut oil in a pan and fry the mixture for about 1 minute. Add the remaining ingredients and mix for 1 more minute. Remove from heat and allow to cool.


    For the fritters, mix the sweetcorn with the remaining ingredients (excluding the canola oil) until the mixture is quite thick.


    Heat the oil in a heavy-based pan over medium heat and add the mixture in spoonfuls. Fry until golden brown on both sides. Serve with the sambal.