Sweetcorn Cakes (Recipe and How to Cook)

SERVES

6 to 8

INGREDIENTS

*250 g/9 oz. self-raising flour

*3 tbsp. Thai red curry paste

*2 tbsp. light soy sauce

*2 tsp sugar

*2 kaffir lime leaves, finely shredded

*12 fine French beans, trimmed, finely chopped and blanched

*340 g can sweetcorn, drained salt and freshly ground black pepper

*2 medium eggs

*50g/2 oz. fresh white breadcrumbs

*vegetable oil for deep-frying

FOR THE DIPPING SAUCE:

*2 tbsp. hoisin sauce

*1 tbsp. soft light brown sugar

*1 tbsp. sesame oil

TO SERVE:

*halved cucumber slices

*spring onions, sliced diagonally

HOW TO COOK

1. Place the flour in a bowl, make a well in the centre, then add the curry paste, soy sauce and the sugar together with the shredded kaffir lime leaves, French beans and sweetcorn. Season to taste with salt and pepper, then beat 1 of the eggs and add to the mixture. Stir in with a fork adding 1-2 tablespoons of cold water to form a stiff dough. Knead lightly on a floured surface and form into a ball.

2. Divide the mixture into 16 pieces and shape into small balls, then flatten to form cakes about 1 cm/ 1/2 inch thick and 7.5 cm/3 inches in diameter. Beat the remaining egg and pour into a shallow dish. Dip the cakes first in a little beaten egg, then in the breadcrumbs until lightly coated.

3. Heat the oil in either a wok or deep-fat fryer to 180°C/350°F and deep-fry the cakes for 2-3 minutes or until golden brown in colour. Using a slotted spoon, remove and drain on absorbent kitchen paper.

4. Meanwhile, blend the hoisin sauce, sugar, 1 tablespoon of water and the sesame oil together until smooth and pour into a small bowl. Serve immediately with the sweetcorn cakes, cucumber and spring onions.

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