Ingredients
4 corn on the cob
1 lb potatoes, peeled and cut into even-size pieces
2 eggs
dash of Tabasco sauce
1 teaspoon Worcestershire sauce
2 1/3 cups dry unsweetened shredded coconut
oil, for deep-frying
salt and ground black pepper
cilantro leaves, to serve

For the salsa
2 oz peeled mango, finely diced
3 ½ oz peeled papaya, finely diced
Small fresh ginger, peeled and grated
1 shallot finely chopped
rind and juice of 1 lime

Directions
1. Place the corn and potatoes in a large pan of boiling water and cook for 10-15 minutes and drain.
2. Meanwhile, make the salsa by mixing all the ingredients in a bowl. Transfer the salsa to a serving bowl and leave to allow the flavours to blend.
3. Mash the potatoes and slice the corn kernels from the cobs. Put into a large bowl with the eggs and Tabasco and Worcestershire sauces.
4. Seasoned with salt and pepper and mix well. Shape the mixture into about 18 small rounds and flatten slightly. Place the coconut on a plate and press each cake into it so that it is coated with the coconut on all sides. Place on a serving platter and chill until ready to serve.
5. Transfer hot oil about 375F to the burner on a table, served with salsa sauce.