Cheese corn balls

Step 1: Grate 10 ½ oz floury potatoes into a bowl. Pat 5 ½ oz sweetcorn kernels dry on a clean cloth, then roughly crush half of it with a pestle so it helps bind the mix.

Step 2: Add ¼ green capsicum (bell pepper), ⅓ oz fresh coriander, ½ tsp ground black pepper, ½ tsp dried oregano, ¾ tsp salt, 2 tbsp cornflour, 1 oz fresh breadcrumbs and the grated half of 2 ⅞ oz mozzarella or processed cheese. Mix with your hands into a soft dough that holds together without sticking. If it feels wet, add a spoonful more breadcrumbs. Common mistake: watery boiled potatoes or wet corn; the balls burst in the oil.

Step 3: Divide into 16 portions. Flatten each in your palm, put a cube of cheese in the middle and roll it into a smooth ball with no cracks.

Step 4: Whisk 3 tbsp plain flour (maida), 3 tbsp cornflour and ½ cup cold water into a smooth, thin batter like single cream. Spread 2 ⅞ oz dry breadcrumbs on a plate.

Step 5: Dip each ball in the batter, let the excess drip off and roll it in the crumbs to coat completely. For an extra-secure coat, dip and crumb a second time. Put the balls on a tray and freeze for 15 minutes.

Step 6: Heat 2 cups sunflower oil in a kadai to 350°F over a medium-high heat, when a breadcrumb sizzles and rises at once.

Step 7: Fry 5–6 balls at a time for 2–3 minutes, turning gently, until deep golden all over. Drain on kitchen paper.

Step 8: Serve hot with 4 tbsp tomato ketchup, warning small children that the cheese centre is very hot.