• Sweetcorn fritters with a twist

    Serves: 6
    Cooking Time: 10 mins

    Ingredients

    • 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

    Instructions

    1

    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.

    2

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

    3

    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.

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