1.Add cumin and salt to pancake shake mix, return lid to jug, shake well to combine. Add water according to directions on container, return lid to jug, shake well. Pour into a medium-sized bowl. Add corn, onion and coriander, mix well.
2.Pour ¼ cup of the batter into a heated oiled large frying pan, using metal spatula, spread batter into round shape. Cook over medium heat, for 2 minutes each side or until fritter is cooked through. Remove fritter from pan, cover to keep warm. Repeat process, wiping out pan between batches and oiling if necessary, to make a total of 18 fritters.
3.Meanwhile, make cucumber salad. Combine cucumber, onion, chilli and coriander in a medium bowl. Combine remaining ingredients in a screw-top jar; shake well, drizzle over cucumber mixture.
4.Serve fritters topped with salad.
You can use 1½ cups (240g) of fresh or thawed frozen corn kernels instead of canned if you prefer.Note