Lifestyle Choices

Instructions

1. Steam or boil kernels until hot and tender, refresh in cold water and drain well. Split into 2 x 500g bowls.
   
2. Blend 500g in a food processer with garlic, eggs, salt & pepper. Don’t over blend as the mix will become too tight and loose its soft texture.
   
3. Fold through finely sliced spring onions, chopped coriander, sticky chilli and remaining corn kernels. Finish with folding through flour.
   
4. Shape into quenelles and fry in a 180’C deep fryer until golden, finish cooking in an oven.
   
5. Serve either as finger food, as an entrée with salad or as part of a main dish.
   
6. Mix Sticky chilli with sour cream or aioli for a creamy dip.