• 1/3 cup (80 ml) rice flour or millet flour
• 1 tsp baking powder
• 2 tbsp (30 ml) fish sauce (vegetarian if needed)
• 2 tbsp (30 ml) tamari (or soy sauce)
• 1 cup (240 ml) firm tofu, grated
• 1 cup (240 ml) corn, fresh off the cob, or frozen if unavailable
• 2 spring onions, finely sliced
• 1 clove garlic minced
• 1/2 cup (120 ml) fresh coriander, chopped
• 1/ 2 red capsicum, diced
• 1 fresh red chili, thinly sliced
• zest 1 lime
• juice of 2 limes
• 1/3 cup (80 ml) mashed potato
• soda water to bring to batter, around 1/3-1/2 cup

pineapple salsa:

• 1/2 cup (120 ml) cubed pineapple
• 1 tomato cubed
• 1/3 cup (80 ml) coriander
• 1 tsp fish sauce
• 1 tsp tamarind pulp
• juice of 1/2 lime