Mix flour and egg to form a paste and then add milk gradually to loosen until it forms a thick batter.
Season with salt and pepper. Add frozen sweetcorn and mix.
To a shallow pan, add aubergine and onion and fry for a few minutes. Add garlic, ginger, paprika and cayenne pepper. Fry until onion is softened.
Add to batter and stir well.
Shallow fry spoonfuls of mixture and flatten slightly with the back of the spoon. Fry first on one side for a few minutes, once golden turn over and cook the other side.
Remove carefully and pop onto a piece of kitchen towel to absorb excess oil.
Enjoy hot or cold. Best eaten immediately but can be stored in the fridge for 2-3 days.
