Sweetcorn fritters from Jackfruit and Blue Ginger by Sasha Gill

Ingredients

• pinch of black pepper
• 2 spring onions (scallions), chopped
• ½ cup loosely packed (15 g) Thai (or regular) basil leaves, chopped
• ¼ teaspoon baking powder
• ¾ cup (125 g) rice flour
• ¼ cup (60 ml) soy milk
• 2 cups (325 g) cooked sweetcorn kernels, from about 2 corn cobs
• coriander (cilantro) leaves and lime wedges, to serve
• vegetable oil spray
• 1 flax egg
• 2 tablespoons red curry paste
• 1 teaspoon light soy sauce