This simple lunch dish can be varied to use up whatever you have to hand. Just remember the basic method of binding veg in a thick, eggy batter and you can’t go far wrong.
300g tinned sweetcorn
2 spring onions, finely chopped
3 eggs, beaten
75g plain or gram flour
50ml coconut milk
1 lime, juice
½ tsp chilli flakes (or chilli powder or fresh red chilli, chopped)
½ tsp turmeric
½ tsp ground coriander
Butter or vegetable oil for frying
1) Add the flour to a bowl, made a well in the centre and add the eggs. Mix to gradually incorporate, adding the coconut milk and the lime juice as you go. Add in all the other ingredients apart from the butter or vegetable oil and mix thoroughly.
2) Place a frying pan over a medium heat and, when hot, add the butter or oil. Add 2 tbsp of the mix per fritter to the pan, cooking as many in one go as your pan size will allow.
3) Once the pancakes are cooked and golden on the bottom (about 3 minutes), flip and cook on the other side.
When both sides are golden, remove the cooked pancakes to a low oven to keep warm while you cook the rest of the batter. Serve with a crisp green salad.