Thai corn pancakes with coriander mayonnaise
Serves 6

2 cloves garlic
1 small red chilli
2 cm piece fresh ginger
440g can sweet corn kernels, drained
2 eggs
1/4 cup cornflour
2 tblsp fresh coriander leaves
Freshly ground black pepper
1 tblsp sweet chilli sauce
1 tblsp peanut oil

Coriander Mayonnaise
2/3 cup whole egg mayonnaise
1/4 cup lime juice
1/3 cup coriander leaves, chopped
8 spring onions, finely chopped
Freshly ground black pepper, to taste

Roughly chop garlic; chop chili and ginger.
Place half the sweet corn, eggs, cornflour, coriander, garlic, chilli, ginger, pepper and chilli sauce in food processor bowl. Using the pulse action, process 30 seconds or until mixture is smooth. Transfer mixture to medium bowl and fold in remaining corn. Heat oil in a large frying pan. Spoon two tablespoons of corn mixture into pan and cook over a medium heat for 2-3 minutes or until golden. Turn over and cook the second side for 1-2 minutes or until cooked through. Repeat process until all mixture is used. Drain pancakes on paper towel. To make coriander mayonnaise: Combine mayonnaise, lime juice, coriander and spring onions in bowl. Mix well. Add pepper to taste. Serve pancakes hot or cool with a dollop of coriander mayonnaise.

Storage time: Coriander mayonnaise can be made up to one day in advance. Store, covered, in refrigerator. Corn pancakes can be made several hours in advance. Reheat gently just before serving.

Variation: Frozen corn kernels can be used in place of canned corn.