ASDA part of the Wal-Mart family

• 400g potatoes, peeled weight
• 2 corncobs, husk removed
• 3tbsp groundnut oil
• 2tsps fresh ginger, finely chopped
• 1 sweet pointed pepper, deseeded and finely chopped
• 4 spring onions, trimmed and finely chopped
• flour, for coating
• Thai chilli sauce, spring onion and lime wedges, to serve

1 Cut potatoes into pieces, simmer until tender. Drain and mash. Place in a large bowl.

2 Boil corncobs for 8 minutes. Cool. Remove the kernels with a sharp knife.

3 Heat 1 tablespoon oil in a pan. Add the ginger, pepper and spring onion. Cook for 3-4 minutes.

4 Add the corn, ginger, pepper and spring onions to the potato. Mix with fork, and season.

5 Put 2 tablespoons flour on a plate, shape potato mixture into 8 cakes and coat with flour. Cover and chill for 30 minutes.

6 Heat remaining oil in a nonstick frying pan and cook cakes for 3-4 minutes each side until crisp and golden. Serve with a Thai dipping sauce and garnish with spring onion and lime.