Sweet corn fritters

INGREDIENTS
90 g rice flour or plain flour
90 g plain flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cround coriander
1/2 teaspoon ground cumin
1 egg lightly beaten
1 tEspoon lemon juice
350g (2 cups) corn kernel
4 shallots sliced
3 fresh coriander
60 ml oil for frying

METHOD
Sift the rice flour, plain flour, salt, ground coriander, ground cumin into a bowl
Add the egg, lemon juice and 150 ml water beat until smooth like pancake batter
Stir through the corn, shallot and fresh coriander
Fry for about 2 minutes on each side until they spring back like a pancake
Serve with sliced tomato, Greek yoghurt and lime wedges.