• 1tspegg replacer
• 320g tinned sweetcorn, drained
• 1/4 tsp paprika
• 1tspbaking powder
• 3tbspcornflour
• 40g plain flour
• 1green jalapeno chilli, with seeds finely diced
• 1spring onion
• 1tbspfinely chopped coriander leaves
• Oil for deep frying
• Sea salt and freshly ground black pepper

Instructions

1. 1

   Put egg replacer in a small bowl and mix with 2 tbsp water.

2. 2

   Put 250g sweetcorn in a blender or food processor, add the egg replacer liquid, paprika and baking powder. Whizz until smooth.

3. 3

   Stir in the cornflour, plain flour, chilli, spring onion, coriander and remaining corn.

4. 4

   Season with salt and pepper and stir well. Leave to stand for 10 minutes.

5. 5

   Heat 5 cm oil in a saucepan to 170 degrees C or use a fryer. (A small cube of bread should brown in 60 seconds)

6. 6

   Drop tablespoons of the corn mixture into the oil, careful not to overcrowd the pan.

7. 7

   Cook for 2 minutes on each side or until golden brown, then flip them and cook another 2 minutes on the other side.

8. 8

   Remove from the oil, drain on kitchen paper, sprinkle with a little salt.

9. 9

   Repeat with remaining mixture.

10. 10

    Serve hot with sweet chilli sauce and/or guacamole for dipping.