Sweetcorn fritters with sweet chilli sauce

Method

1. Make the chilli sauce. Whizz the sauce ingredients in a food processor or blender. Scrape into a pan and cook over a medium-low heat for 10 minutes until thick. Set aside
2. Preheat the oven to 140°C/fan120°C/gas 1.In a food processor, whizz half the corn with the egg, coriander, flour and baking powder. Place in a large bowl, add the spring onions and remaining corn and stir.
3. Heat 1 tbsp of oil in a non-stick frying pan over a medium-high heat. Drop in 6 heaped tablespoons of the mixture. Cook for 1 minute each side, until golden, remove and drain on kitchen paper. Keep warm in the oven while you cook the rest, adding 1 tablespoon of oil with each batch. This should make 18.
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4. Put the sweet chilli sauce into individual serving dishes, pop the corn cakes on plates, garnish with coriander and serve with the cucumber batons and lime wedges, if you like.