thai corn pancakes

Ingredients:

2 cloves garlic
1 small red chilli
2cm piece fresh ginger
440g can sweet corn kernels, drained
2 free range eggs
1/4 cup cornflour
2 tablespoons fresh coriander
Freshly ground black pepper
1 tablespoon sweet chilli sauce
1 tablespoon peanut oil

Method:

1. Chop garlic, chilli, ginger. Put half the corn, the eggs, cornflour, coriander, garlic, ginger, pepper and chilli sauce in food processor. Blend until smooth.

2. Transfer to bowl, fold in remaining corn.

3. Heat oil in frying pan to medium heat.

4. Spoon 2 tbsp of mixture into pan, cook for a few minutes, turn over.

5. Repeat.

6. Drain on a paper towel.