2 large potatoes (peeled, boiled and mashed)
1 1/2 cups frozen yellow sweetcorn
Frylight Cooking Spray (or similar)
2tsps ground ginger
1 large pepper (any colour), finely chopped
4 spring onions (shallots), finely chopped
1 Tblsp plain flour
1/3 cup Thai sweet chilli sauce (or sweet and sour dipping sauce)
1 lime, cut into 8 wedges

Place mashed potatoes into a large bowl. Boil corn for around 8 minutes. Allow to cool. Heat spraylight in a pan. Add peppers, ginger and two thirds of spring onions. Cook for around 3 minutes. Add the corn, ginger and spring onions to the potatoes. Mix with a fork and season as you like. Put the flour on a plate, shape potato mixture into 8 cakes and coat lightly with flour. Cover and chill for 30 minutes. Heat additional spraylight in a nonstick frying pan and cook cakes for 3-4 minutes on each side. Until crisp and golden. Serve with Thai sauce and garnished with remaining spring onion and lime wedges.

Number of Servings: 4

Recipe submitted by SparkPeople user WOTSHEWROTE.

 

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