Sweetcorn fritters with a twist
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.
