Ingredients
FOR THE DIPPING SAUCE
2 tbsp white wine vinegar
juice 1 lime
2-3 tsp sugar
2 spring onions, finely chopped
FOR THE CORN CAKES
4 tbsp corn niblets, toasted
2 spring onions, diced
2 medium eggs
pinch salt
splash milk
1 tbsp flour, plus extra for dusting
1 tsp icing sugar
vegetable oil, for frying
Method
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Put the sauce ingredients into a small pan and heat gently until the sugar has dissolved. Set aside.
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Put all the ingredients for the corn cakes into a food processor and whizz on the pulse setting to create a chunky mixture. Using floured hands, shape into 8 patties. Dust with flour and set aside.
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Heat the oil in a frying pan and fry the corn cakes for 3-4 mins each side until golden. Drain on kitchen paper and serve warm with dipping sauce.
