Boil potato and corn in separately.
In a medium sized bowl, mash the boiled corn and potatoes.
Add grated cheese, black pepper, garlic paste, Thai red curry paste and salt. Mix well.
Add flour and mix again.
Make small sized balls from the mashed mixture of corn and potatoes. (if the mixture is sticky dust your hand with little flour).
Heat oil in a frying pan and fry the corn balls on medium heat until turn golden brown.
Serve with Dad’s Garden Chili Pineapple Sauce.