4 people | 30 minutes

Serves 4
Prep Time: 10 mins
Cook Time: 6 hours on LOW or AUTO

Ingredients

• • 500g sweet potato
  • 1 tablespoon of vegetable oil
  • 1 finely chopped onion
  • 250g of corn kernels
  • 3 eggs, lightly beaten
  • 1 1/2 tablespoon sesame seeds
  • 2 tablespoons flour
  • Vegetable oil for cooking
  • 150g of AYAM ™ Thai Satay sauce
  • 140ml AYAM™ coconut milk
  • A few lemon slices on the side

Preparation:

1. 1. Peel the sweet potatoes and coarsely grate them. Heat the oil in a non-stick pan and add the onions. Sauté for 2 minutes or until tender. Add the sweet potatoes and sauté for 3 minutes or until cooked through. Transfer to a large salad bowl.
   2. Add and mix in the bowl the eggs, flour, corn and sesame seeds.
   3. Heat the oil in the pan. Place a large tablespoon of the mixture in the pan and flatten slightly. Cook over medium heat for 2 minutes per side or until a golden blonde color. Remove from the pan and drain on paper towels. Repeat until mixing is complete. Cook for 3 or 4 minutes on each round.
   4. Heat the satay sauce and coconut milk in a small saucepan. Serve the fritters with the sauce and lemon wedges.
      
      Note: Pumpkin can be used as a substitute for sweet potato.