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.
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.