corn & potato fritters

Recipe Image

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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