Delicious cutlets, crispy on the outside and smooth and creamy on the inside.

Preparation Time : 5 mins.
Cooking Time : 30 mins.

Makes 25 corn cakes.

For the sweet corn cakes

1 can (400 grams) cream style sweet corn
4½ tablespoons cornflour
salt to taste

To be mixed into a batter

¼ cup plain flour (maida)
¾ cup cornflour
½ cup water
salt to taste

For the sweet corn cakes

1. Mix together the cream style sweet corn, cornflour and salt and blend in a liquidizer to make a smooth paste.

2. Pour into a greased 180 mm. (7") diameter thali and steam for 10 minutes.

3. Remove from the steamer, cool and cut into 25 mm. x 25 mm