Ingredients 1 large egg 1 large can of sweetcorn (280g drained) 2 tbsp of blended sweetcorn 2 spring onions 1/2 tsp fresh chilli, chopped 1/2 tsp ground cumin 1/4 tsp salt & pepper zest of 1 lime 25g fresh/frozen coriander leaves, chopped 2 tbsp chickpea flour or plain flour 1 tbsp oil for frying Method Break the egg into a mixing bowl and lightly whisk with a fork. Add the sweetcorn, the blended sweetcorn, spring onions, chilli, cumin, seasoning, lime zest, coriander and flour. Stir well. Heat the oil in a heavy pan over a medium heat. Dollop tablespoons of the mixture into the pan and cook for a few minutes on each side until they are golden brown and cooked through. Remove and place on a piece of kitchen towel to soak up any excess oil. Serve with ketchup or chilli sauce.