Sweetcorn Cakes

Directions

1. 1
   Place the flour in a bowl, make a well in the centre, then add the curry paste, soy sauce and the sugar together with the shredded kaffir lime leaves, french beans and sweetcorn.
2. 2
   Season to taste with salt and pepper, then beat 1 of the eggs and add to the mixture.
3. 3
   Stir in with a fork adding 1-2 tablespoons of cold water to form a stiff dough.
4. 4
   Knead lightly on a floured surface and form into ball.
5. 5
   Divide the mixture into 16 pieces and shape into small balls, then flatten to form cakes about 1 cm thick and 7.5 cm in diameter.
6. 6
   beat the remaining egg and pour into a shallow dish.
7. 7
   Dip the cakes first in a little beten egg, then in the breadcrumbs until lightly coated.
8. 8
   Heat the oil in either a wok or deep-fat fryer to 180C/350F and deep-fry the cakes for 2-3 minutes or until golden brown in colour.
9. 9
   Using a slotted spoon, remove and drain on absorbent kitchen paper.
10. 10
    Meanwhile, blend the hoisin sauce, sugar, 1 tablespoon of water and the sesame oil together until smooth and pour into a small bowl.
11. 11
    Serve immediately with the sweetcorn cakes, cucumber slices and spring onions, sliced diagonally.