Thai sweetcorn fritters

These tasty Thai sweetcorn Fritters are such a brilliant store cupboard recipe. Simple to make, ridiculously moreish, and with just five main ingredients, this is store cupboard cooking at it's finest!

Not only that, but they're actually based on a recipe my Thai grandmother made during her stay with us when I was nine. We had them almost every day! Although we couldn't speak the same language, we both loved food and this was definitely her way of showing how much she cared for me and my little brother.

The recipe can easily be adapted to what you have or don't have. No spring onion? Then use normal onion, or none at all. No red curry paste? Use a fresh chilli or swap for a little curry powder, paprika or cayenne - or omit altogether. You could also use plain flour instead of corn if need be. If you don't have a food processor, then just mash.

I love serving them as a little starter (they make a great alternative to the usual Thai fishcake - and much easier), and you can even make them in advance. Simply reheat under a hot grill for a few minutes before serving.

Perfect with sweet chilli or my Hot & Sour sauce.I originally wrote this recipe for an article on Village Raw.