Corn and courgette cakes with chilli sambal

Corn and courgette cakes with chilli and coriander sambal

MAKES 36

For the corn and courgette cakes 3 garlic cloves

3 coriander roots, cleaned 3 spring onions, peeled

1 long red chilli, deseeded

12g sea salt

20g palm sugar, grated

½tsp ground white pepper

300g fresh corn kernels

2 eggs

150g courgette, cut into julienne 125g self-raising flour

For the chilli and coriander sambal 30g coriander root, cleaned 25g long red chilli, deseeded 4 garlic cloves, peeled

¾tsp sea salt

25g caster sugar

¼tsp ground white pepper 2tbsp rice vinegar

To garnish coriander leaves

1 spring onion, shredded lengthways

1 long red chilli, finely sliced lengthways

vegetable oil, for frying

deep fryer In a food processor, blend the garlic cloves, coriander roots, spring onions, chilli, sea salt, palm sugar and some white pepper with half of the corn kernels until smooth. Transfer the mix to a large metal bowl.

Beat in the eggs then add the courgette and remaining corn kernels. Sift in the flour and carefully fold through.

To make the chilli and coriander sambal, combine everything in a blender with 100ml water and whizz until smooth.

Pour the mixture into a small saucepan and bring to a gentle simmer for 30 minutes. Leave to cool and check for seasoning.

Set up the deep fryer to 160C. Quickly dip a tablespoon in and out of the hot oil to coat the spoon to help stop the mixture sticking.

Gather a tablespoon of the mix and gently slide it into the oil. Repeat the process until you have about 12 pieces. They will float and take shape after 1 minute.

Gently turn them after 2 minutes so they cook evenly. Rotate every now and then. Once they're golden brown, lift them out and drain on kitchen paper.

Repeat with the remaining mixture. Scatter over the coriander leaves, shredded spring onion and sliced red chilli and serve hot with the sambal.