Thai corn fritters (for Chiron)

As I cooked them for a vegan restaurant I had to dispense with the Thai green curry paste (which contains fish) and the egg. I used egg replacer which doesn't bind very well. Rice flour doesn't have gluten, so it was hard to make them stick. Needs work. Will try with normal flour next time.

The dipping sauce worked very well though.

2 tins sweet corn

1 egg

teaspoon of Thai green curry paste

handful of rice flour

fresh coriander

chopped spring onions

chopped thai chilli peppers (to taste)

salt

sesame oil

vegetable oil

Dipping sauce

Boil tablespoon of sugar and teaspoon of salt in a small pan of water.

Add 4 tablespoons of rice vinegar or apple cider vinegar

Add finely chopped Thai chilli peppers

Add finely sliced cucumbers.

Add handful of ground peanuts at the end. 

Put in fridge to cool.

Of course if you are really swotty you'd make your own Thai green curry paste.