Curried Sweetcorn Patties |
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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 8 |
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Crispy little bites with a yoghurty dip. Great party food or just snacking food Ingredients:
375 g tinned sweetcorn |
2 tablespoons cornflour |
2 tablespoons plain flour |
1 egg, beaten |
1/4 teaspoon salt |
1 teaspoon curry powder |
1/2 teaspoon chili powder |
1/4 teaspoon turmeric |
1 shallot, chopped |
2 tablespoons chopped coriander |
vegetable oil (for deep frying) |
4 tablespoons natural yoghurt |
1 tablespoon lemon juice |
1 tablespoon chopped coriander |
1 teaspoon clear honey |
1/4 teaspoon garam masala |
1/4 teaspoon salt |
Directions:
1. Make the dip by mixing all the ingredients and set to one side.
2. Reserve 4 tbsp of the sweetcorn and place the rest in a food processor with the egg, flour, cornflour, salt, curry powder, chilli and tumeric. Blend until mixed.
3. Transfer mix to a bowl and add shallot, reserved corn and the coriander.
4. Heat the oil and deep fry dollops of the mixture. If frying in an open pan BE CAREFUL the sweetcorn can pop and cause the hot fat to splash. Cook until golden and then drain and set aside.
5. Serve on a large plate with the dip.
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