Sweet Corn Fritters

• potatoes, peeled and cubed↗500 g
• egg, beaten↗1
• cream (60 ml)↗1⁄4 cup
• plain flour (45 g)↗1⁄4 cup
• kernels from corn on the cob (375 g)↗2 cups
• coriander leaves, finely chopped (7g)↗1⁄4 cup
• egg white1
• salt and black pepper
• vegetable oil↗3 tablespoons
• Thai sweet chili sauce, for dipping (90 ml)1⁄3 cup

Step-by-step instructions

1. 1

   Bring a saucepan of salted water (1 tsp salt to 1 litre water) to a boil. Add potatoes and cook for 6-8 minutes until soft but not mushy. Drain well; place in a bowl and mash with a fork or potato masher. Allow potatoes to cool slightly.

2. 2

   Add egg and cream, and mix well. Stir in flour, corn and coriander leaves.

3. 3

   In a bowl, using a whisk for electrical beater, beat egg white until soft peaks form. Gently fold egg white into corn mixture and season with salt and pepper.

4. 4

   Warm oil in a frying pan over medium fire. For each fritter, spoon 2 tbsps corn mixture into hot pan. Cook fritters until golden, 2-3 minutes per side. Remove from pan and drain on paper towels. Keep warm in a preheated 110 C oven.

5. 5

   Serve with Thai sweet chilli sauce for dipping.