Sift the flour and baking powder into a large mixing bowl and season with salt and freshly ground black pepper. In a separate bowl, whisk together the egg/egg-replacer and milk/soy milk and beat into the flour until smooth. Stir in the sweetcorn, onion, spring onions, cheese and coriander. Mix until well combined. Leave to stand for at least 15 minutes (the batter will thicken on standing).

Heat a little sunflower oil in a large frying pan. Add 3-4 large spoonfuls of the sweetcorn batter, well spaced apart, to make fritters about 10 cm / 4 inches in diameter. Cook over a medium heat for 3-4 minutes, turning once, until golden brown. Remove from the pan and set aside to keep hot. Repeat with the remaining sweetcorn batter to make eight pancakes in total.

Arrange the pancakes on a warmed individual serving plates and garnish with mixed salad leaves and a wedge of lime. Drizzle a small amount of the chilli and ginger sauce around the edge of the fritters to serve.

Serves 4