Thai sweetcorn fritters

Step by step

1. Place the garlic, ginger, lemongrass, coriander, chilli and spring onions into the bowl of the Cook Processor fitted with the Multibalde and pulse for 5 seconds until roughly chopped.

2. Add the remaining ingredients to the bowl and pulse in 1 second bursts until just evenly mixed.

3. Heat a frying pan over medium heat and grease with a little oil. Spoon a few large tablespoonfuls of the batter into the pan and cook for a few minutes on each side until lightly browned. Serve with a little extra coriander and spring onions.

4. These are best served fresh so they retain the best texture possible, although they can be reheated in the oven if you want to prepare ahead.

5. These fritters make a great starter to a Thai meal, serve alongside the Thai Green Curry for a delicious Thai dinner.

6. If you want to make these like the traditional Thai sweetcorn fritters, with a crisp fried texture, replace the plain flour with rice flour and shallow fry instead.

7. Edd is a professional baker, food writer and TV personality. After studying politics at university, Edd started to work in the banking industry but didn’t enjoy it. So after winning the original series of the hot BBC show ‘The Great British Bake Off’ in 2010, he has jumped at the chance of following his passion for Baking. Since the show he has appeared on numerous TV shows and his recipes regularly appear in some of the UK’s top food magazines. In 2013 Edd ran a pop-up bakery at Fortnum and Mason making his favourite recipes from his books. He has written two books ‘The Boy Who Bakes’ released in 2011 and ‘Say It With Cake’ in 2012.