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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Method