Corn Cakes with Spicy Lime Kaffir Mayo & Strawberry Salsa

CORN CAKES

1. Mix wholemeal flour, cornmeal, baking powder, corn kernels together.
2. In another bowl, mix sour cream and 1 tbp olive oil well together.
3. Add wet mixture slowly to the dry mixture to avoid clumps.
4. Once well mixed, add in the springs onions, red chilli, dried shrimp powder and parsley.
5. Season with paprika, salt and pepper.
6. Heat butter and 2 tbsp olive oil in a pan over low heat.
7. Shape corn batter into 8cm round patties.
8. Fry gently on one side until golden brown then flip corn cake.
9. Fry till both sides are golden brown, remove from heat and reserve on paper towels.

KAFFIR LIME SPICY MAYO

1. Toss chilli padi and garlic with olive oil, wrap in aluminium foil, roast for 15mins at 180°C.
2. Pound roast chilli padi and garlic.
3. Mix mayo, kaffir lime, chilli padi & garlic paste, and lime juice.
4. Season with salt and pepper.

STRAWBERRY SALSA

1. Cut strawberries into small 1cm cubes
2. Mix and mash strawberries, red onions, mint, and lime juice.
3. Season with salt and pepper. Set aside for at least 15mins before serving.