Drain the sweetcorn in a sieve.
Roughly chop the cauliflower.
Beat the egg with salt, pepper and cream, then stir in the flour and cornmeal.
Mix in the sweetcorn, leek, shallot and cauliflower and leave to stand for 5-10 minutes.
Heat the oil in a frying pan and add spoonfuls of the sweetcorn batter.
Fry on both sides until golden brown.
Serve with a crisp salad.