Crab And Corn Cakes

• 1 None corn on the cob, kernels removed (about 3/4 cup kernels)
• 2 None eggs, lightly beaten
• 1 small carrot, coarsely grated
• 1/4 cup chopped cilantro, plus additional leaves to serve
• 1/2 cup self-rising flour
• 1 can (6 oz) crabmeat, drained
• 2 tsp fish sauce
• None None Vegetable oil, to shallow-fry
• 2 heads baby Romaine lettuce, leaves separated, to serve
• 1/2 cup sweet chili sauce

1. Place corn, eggs, carrot, cilantro, flour, crabmeat and fish sauce in a medium bowl; stir well to combine.
2. Heat oil in a large, deep skillet on medium-high heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Place tablespoons of crab mixture into skillet; cook, in batches, for 2-3 mins on each side or until golden and crisp. Using a slotted spoon, transfer to paper towels.
3. Serve warm in lettuce leaves, topped with sweet chili sauce and additional cilantro leaves.

corn, eggs, carrot, cilantro, flour, crabmeat, fish sauce, vegetable oil, sweet chili sauce

Taken from recipes-plus.com/api/v2.0/recipes/20893 (may not work)