Pork & sweetcorn patties

Using a knife, remove the sweetcorn kernels to give about 225-250g corn, then blitz with a stick blender and set aside. Finely grate the ginger and garlic, finely chop the lemongrass, lime leaves, coriander, Thai basil and chilli. Place everything in a bowl with the corn, mince, shallots, cornflour and egg. Season and mix.

Warm enough oil to cover the bottom of a large frying pan, over a medium heat. When hot, add 3-4 spoonfuls of the mixture, flattening slightly in the pan to form patties (makes about 14-16). Fry for about 3-4 minutes each side until golden and cooked through with no pink meat.

Meanwhile, mix the sweet chilli sauce, tamarind and soy sauce and set aside. Serve the patties with the dipping sauce and lime wedges to squeeze over.