150 g plain flour
1 tsp baking powder
½ tsp salt
1 small onion (chopped)
1 clove garlic (minced)
grated zest of 1 lemon
50 g spinach leaves (washed & rough chopped)
3 tbsp corn kernels (del monte)
200 ml milk
2 egg yolks
2 egg whites (whisked until soft peaks)
25 g (2 tbsp) butter
1 stalk chinese parsley (chopped)
1 shallot (chopped)
4 tsp thai sweet chilli sauce
2 tbsp cold water
2 tbsp chopped almonds
Mix flour, baking powder and salt together.
Add onions, garlic, lemon zest, spinach leaves and corn kernels
Mix together and then stir in the milk and egg yolks.
Then fold in the whisked egg white to make a batter.
In a bowl, combine the shallots and Chinese parsley.
In a pan, melt the butter over medium heat.
Using a small ladle, drop the batter onto the pan. Fry about 2 minutes on each side until browned.
Repeat this for the remaining batter.
Serve warm with the sweet Thai chilli sauce.