Thai Spiced Sweetcorn Fritters with Chilli Dipping Sauce

Ready in:
 15 to 30 mins

Eco Friendly Freezes Well Quick Make

  • 275g tinned or frozen sweetcorn
  • 1 tbsp kaffir lime leaves, finely sliced
  • 2 tbsp vegetarian fish sauce
  • 1 heaped tsp red curry paste
  • 1 tsp brown sugar
  • 2 tbsp cornflour
  • vegetable oil, for frying
  • 1 free-range egg
  • 1

    Drain or defrost the sweetcorn, depending on which one you are using. Place two-thirds of the sweetcorn in a blender together with all the ingredients apart from the frying oil. Tip out into a large bowl and mix in remaining whole kernels of sweetcorn.

  • 2

    Heat a wok or frying pan and add about 3-4 tablespoons vegetable oil and heat gently. Spoon a rounded tablespoon of the mixture into the hot oil. Cook about 8-10 fritters at a time, and turn them over to cook on both sides. Drain on kitchen paper and keep warm. Serve with sweet chilli sauce.

  • PER SERVING: 8.8g FAT (Excluding extras)

Thai Spiced Sweetcorn Fritters with Chilli Dipping Sauce was taken from COOK VEGETARIAN

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