Thai Corn Fritters (Vegan)

Ingredients 

1 tbsp chia seeds

3 cups of corn kernels (fresh or from a can)

1 heaped tbsp vegan Thai red curry paste

1 tsp baking powder

¾ cup rice flour (115 g)

½ tsp sea salt

¼ tsp white pepper

2 freshKaffir lime leaves, shredded finely

vegetable oil, for frying

Thai sweet chilli sauce, for serving

Instructions 

Mix the ground up chia seeds with 3 tbsp of water in a small bowl

Leave until thickened, about 15- 20 minutes.

Cut the kernels off the cobs or drain them well if using tinned corn.

Put half of the corn in a food processor together with the chia seeds, curry paste, baking powder, flour, salt and pepper.

Mix until you get a smooth batter.

Add the other half of the corn kernels and finely shredded kaffir lime leaves.

Mix well.

Refrigerate for 30-60 minutes. If the mixture runs off the spoon after chilling, stir in another tbsp of flour to thicken.

Heat up the oil in a small pan and fry for 2 minutes until golden.

Place on paper towel to remove grease.

Serve warm with a side of Thai sweet chilli sauce.