Sweet Corn Fritters - cooking recipe

Ingredients

500 g potatoes, peeled and cubed
1 egg, beaten
1/4 cup cream (60 ml)
1/4 cup plain flour (45 g)
2 cups kernels from corn on the cob (375 g)
1/4 cup coriander leaves, finely chopped (7g)
1 egg white
salt and black pepper
3 tablespoons vegetable oil
1/3 cup Thai sweet chili sauce, for dipping (90 ml)

Preparation

Bring a saucepan of salted water (1 tsp salt to 1 litre water) to a boil. Add potatoes and cook for 6-8 minutes until soft but not mushy. Drain well; place in a bowl and mash with a fork or potato masher. Allow potatoes to cool slightly.
Add egg and cream, and mix well. Stir in flour, corn and coriander leaves.
In a bowl, using a whisk for electrical beater, beat egg white until soft peaks form. Gently fold egg white into corn mixture and season with salt and pepper.
Warm oil in a frying pan over medium fire. For each fritter, spoon 2 tbsps corn mixture into hot pan. Cook fritters until golden, 2-3 minutes per side. Remove from pan and drain on paper towels. Keep warm in a preheated 110 C oven.
Serve with Thai sweet chilli sauce for dipping.