Sweetcorn cakes with green chutney

https://www.coop.co.uk/recipes/sweetcorn-cakes-green-chutney

These sweet and mellow sweetcorn fritters go beautifully with the punchy, spicy chutney - just right for brunch

% of adult’s reference intake | Carbohydrates per serving : 41g

2 × 260g cans Co-op naturally sweet sweetcorn in water, drained and half roughly blitzed
2 Co-op British free range eggs
100g Co-op self raising flour
2 tsp mild curry powder
1 small red onion, finely chopped
1 tbsp flavourless oil (we used sunflower)
1 lemon, quartered (optional)

For the chutney:

To make the chutney:

Put the coriander, mint, garlic, lemon juice, coconut and chilli in a blender or food-processor with 2-3 tbsp water
Blitz until smooth, adding more water if needed (the final consistency should be like pesto), season then set aside

To make the corn cakes:-

In a large bowl, mix all the sweetcorn with the eggs, flour, curry powder and onion, then season
Heat the oil in a large frying pan over a medium heat
Then dollop in a heaped tablespoon of mixture for each cake
Flatten them slightly and fry for 3-4 mins per side until golden and crisp
You may need to do this in batches
Set each batch aside on a plate lined with kitchen paper while you cook the rest
Serve the cakes with the bright green chutney and garnish with a lemon wedge, if you like

This recipe is by Lola Milne from her cookbook Take One Tin.