These lightly spiced corn cakes make a great starter or a flavoursome light lunch. The fragrant herbs and spices in these Thai-style fritters give deep and delicious flavours.
To make a batter, beat the eggs, cumin and flour until smooth. Season well, then stir in the sweetcorn, spring onions and coriander.
Heat half the oil in a large nonstick frying pan. When very hot, ladle four spoonfuls of the mixture into the pan to make patties. Cook for 2-3 minutes on each side, until crispy and golden.
Repeat with the remaining oil and batter. Serve the corn cakes with some sweet chilli sauce and lime wedges for squeezing over, if you like.
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