- 1 medium can of sweetcorn or 2 fresh corn on the cob.
- 3 chopped shallots
- 2 chopped garlic cloves 1oz fresh ginger finely chopped
- 2 chillies seeded and chopped
- 2-3 candlenuts or macademia nuts ground
- 1tsp each ground coriander and cumin
- 1tsp coconut oil
- 2-3 spring onions finely chopped
- 3 eggs
- 3-4 tblsp freshly grated coconut or desiccated coconut
- Corn oil for frying
- Salt and pepper
Method:-
- If you are using fresh corn on the cob, boil them in water for about 8 minutes. Drain and cool and then remove the corn and discard the cobs.
- Grind the shallots, garlic, ginger and chillies to a paste using a pestle and mortar or a processor. Add the nuts, coriander and cumin and blend well together.
- Heat the coconut oil in a heavy pan and stir in the spice paste. Fry until the paste begins to colour and becomes fragrant. Put on a plate and allow to cool.
- Beat the eggs and ad the coconut, spring onions and beat in the corn and spice paste. Season with salt and pepper.
- Heat a thin layer of corn oil in a frying pan and drop spoonful of the corn mixture into the oil and fry until golden brown on both sides.
- Once cooked place onto kitchen paper to remove excess oil then place onto a plate to serve along with lime wedges and a chilli sambal as a dip. You could place them onto a bed of salad leaves or fresh coriander leaves to add to presentation.
