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Jan, Hamilton
Ingredients
- 2 large potatoes peeled and grated
- 260g can drained corn kernels
- 4 eggs, lightly beaten
- 1/2 cup dried breadcrumbs
- 6 spring onions finely chopped
- 1 tsp garam marsala
- 1/4 cup oil
- dipping sauce
- 2/3 cup plain yoghurt
- 2 tabs freshly chopped mint
- 2 tsps sweet chilli sauce
Method
Drain potato on paper towel and squeeze out moisture. Add all ingredients into bowl and mix well. Heat 2 tabs of the oil into heavy based fry pan and drop tab mixture and cook till golden on both sides.
Drain on paper towels and serve with dipping sauce.
Disclaimer:
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.
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