Delicious cutlets, crispy on the outside and smooth and creamy on the inside.

Preparation Time : 5 mins.
Cooking Time : 30 mins.

Makes 25 corn cakes.

For the sweet corn cakes

1 can (400 grams) cream style sweet corn
4½ tablespoons cornflour
salt to taste

To be mixed into a batter

¼ cup plain flour (maida)
¾ cup cornflour
½ cup water
salt to taste

Other ingredients

oil for greasing and deep frying

To serve

green onion and ginger dip
Schezuan sauce

For the sweet corn cakes

1. Mix together the cream style sweet corn, cornflour and salt and blend in a liquidizer to make a smooth paste.

2. Pour into a greased 180 mm. (7") diameter thali and steam for 10 minutes.

3. Remove from the steamer, cool and cut into 25 mm. x 25 mm. (1" x 1") square pieces. Keep aside.

How to proceed

1. Dip the sweet corn cakes in the batter and deep fry in hot oil till they are golden brown.

2. Drain on absorbent paper.

3. Serve hot with the green onion and ginger dip and Schezuan sauce.