Chef Maxwell's Corn and Sweet Potato Fritters

1 can (310 g) cream-style corn
2 tsp. finely chopped fresh ginger
2 T. chopped fresh thyme or chopped chives
½ c. self-raising flour
¼ c. milk
1 egg, separated
½ c. roughly mashed cooked cold sweet potato
Butter or oil (for pan frying)

In a bowl mix together the corn, ginger, herbs, flour, milk and egg yolk. In a clean bowl beat the egg white until stiff. Fold the egg white and potato into the mixture. Heat the butter or oil in a non-stick frying pan and cook large spoonfuls over a low to moderate heat for about 3 minutes each side.