Ingredients
½ cup rice flour
½ cup plain flour
1 tsp baking powder
1 tsp ground cumin
½ tsp ground nutmeg
½ tsp ground coriander
1½ tsp fine salt
1 egg
½ cup milk
2 green shallots, finely sliced
¼ bunch mint, leaves chopped
400g can corn kernels, drained
¼ cup extra virgin olive oil
Bacon and radish salad, to serve (see tip above)
Method
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Put flours, baking powder, spices, salt, egg and milk in a large bowl and whisk until smooth. Add shallot, mint and corn kernels and stir until well combined.
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Heat oil in a frying pan over a medium heat. Add heaped tablespoonfuls of mixture to pan and cook, in batches, for 2 minutes on each side or until golden and firm. Serve with bacon and radish salad.
