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“Taken from 'Soups and Starters' cook book”

Ingredients Nutrition

  • 4 tablespoons peanut oil
  • 1 chile, deseeded and finely chopped (red)
  • 1 garlic clove, peeled and crushed
  • 1 small onion, peeled and finely chopped
  • 1 teaspoon coriander (ground)
  • 325 g sweetcorn (can)
  • 6 spring onions, timmed and finely sliced
  • 1 medium egg, lightly beaten
  • salt & freshly ground black pepper
  • 3 tablespoons plain flour
  • 1 teaspoon baking powder


  1. Heat 1 tablespoon of the groundnut oil in a frying pan, add the onion and cook gently for 7-8 minutes or until beginning to soften. Add the chilli, garlic and ground coriander and cook for 1 minute stirring continuously. Remove from the heat.
  2. Drain the sweetcorn and tip into a mixing bowl. Lightly mash with a potato masher to break down the corn a little. Add the cooked onion mixture to the bowl with the spring onions and beaten egg. Season to taste with salt and pepper, then stir to mix together. Sift the flour and baking powder over the mixture and stir inches.
  3. Heat 2 tablespoons of the groundnut oil in a large frying pan. Drop 4 or 5 heaped teaspoonfuls of the sweetcorn mixture into the pan and using a fish slice or spatula, flatten each to make a 1 cm thick fritter.
  4. Fry the fritter for 3 minutes or until golden brown on the underside, turn over and fry for a further 3 minutes or until cooked through and crisp.
  5. Remove the fritters from the pan and drain on absorbent kitchen paper. Keep warm while cooking the remaining fritters, adding a little more oil if needed. Garnish with spring onion curls and serve immeditely with a thai-style chutney.

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