425g potato (around 2 medium potatoes)

1 small red chilli, deseeded and finely chopped

3tbsp fresh coriander, chopped

Juice of half a lime

Salt

Black pepper

100g tinned sweetcorn kernels (drained)

3tbsp oil, for frying

Chop up the potatoes (I left the skins on) and cook them until tender - I did mine in the microwave (in a covered bowl with a dash of water - it took about 9 minutes), but you could boil or steam them if you prefer. Be aware that if you boil your potato, it might end up being a little wetter than if you use one of the other methods, so you might want to add a little less lime juice or your mixture might be too wet.
When the potato is cooked, mash it well. If you left the skins on like I did, you might need to use a knife to break up the skins a little. Add the chopped chilli, coriander, lime juice and seasonings, and mash together. Add the corn, and mix to combine.
With clean hands, shape the mixture into four patties.
Heat the oil in a pan until it sizzles when a tiny piece of the mixture is added. Carefully add the potato cakes (use a spatula to help them stay together), and cook over a medium heat until the underside of each potato cake is golden brown (it should just take a few minutes). Carefully flip the patties over, and repeat with the other side.
If they look at all greasy, drain them on kitchen paper before serving.