Sweetcorn Cakes

Taken from 'Soups and Starters' cook book

• Ready In: 30 mins
• Serves: 8

Ingredients

• 250  g self-raising flour
• 3  tablespoons Thai red curry paste
• 2  tablespoons light soy sauce
• 2  tablespoons sugar
• 2  kaffir lime leaves, finely shredded
• 12  beans, trimmed, finely chopped and blanched (fine french)
• 340  g sweetcorn, drained (can)
•  salt & freshly ground black pepper
• 2  medium eggs
• 30  g  fresh white breadcrumbs
•  vegetable oil (for deep frying)
• 2  tablespoons hoisin sauce
• 1  tablespoon brown sugar (soft light)
• 1  tablespoon  sesame oil

Directions

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 ball.
2. Divide the mixture into 16 pieces and shape into small balls, then flatten to form cakes about 1 cm thick and 7.5 cm in diameter. beat the remaining egg and pour into a shallow dish. Dip the cakes first in a little beten egg, then in the breadcrumbs until lightly coated.
3. Heat the oil in either a wok or deep-fat fryer to 180C/350F 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 slices and spring onions, sliced diagonally.