1. Broccoli Corn Fritters: Preheat oven to 375⁰F and prepare a baking tray.
2. Steam or lightly boil broccoli florets and garlic. The broccoli should be cooked through, lightly crunchy, but not mushy.
3. Coarsely blend, grind or mash together, broccoli, garlic and baby corn. Be careful not to blend the mixture too finely, there should be small, textured, pieces in the mixture.
4. Transfer mixture to a large bowl and mix in remaining ingredients, except olive oil. Using your hands, knead and squeeze the mixture in order for it to come together. Make 6 fritters and place them on the prepared baking tray. If the mixture is too wet, add some more flour, 1 tbsp at a time. If the mixture is too dry, add some olive oil, 1 tsp at a time.
5. Brush some olive oil on the fritters and bake for 45 minutes until golden-brown and crispy. Monitor the fritters as oven temperatures vary. Allow fritters to cool on the baking tray until safe to handle, and transfer over to a plate or cooling rack.
6. Jasmine Rice: Follow package instructions and prepare Jasmine Rice.
7. Yellow Curry Sauce: Add coconut milk and coconut cream to a saucepan and stir/whisk until creamy and well combined. Place the saucepan on medium heat. Once the coconut mixture starts to heat up add yellow curry paste. For a strong flavor, add 2 tbsp, for a subtle flavor add 1 tbsp. Keep stirring while cooking until the paste has completely dissolved. Optional: Add a pinch of turmeric for a more vibrant yellow color. Continue to cook while stirring until the yellow curry is hot, but not boiling. If you prefer a thicker curry, allow the mixture to boil for 20-30 seconds. Remove from heat and set aside.
8. Assemble: Serve fritters on a bed of jasmine rice with yellow curry poured on top of on the side, Garnish with micro-greens and red pepper flakes.

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