ingredients
makes about 40
2 large potatoes
8 ounce can corn kernels, drained
4 eggs, lightly beaten
6 scallions, chopped
1/2 cup dry breadcrumbs
1 teaspoon garam masala
3 tablespoons oil
dipping sauce
2/3 cup natural yoghurt
2 tablespoons chopped fresh mint leaves
2 teaspoons sweet chilli sauce
method
1. Peel and coarsely grate the potatoes. Drain on paper towel and squeeze out the excess moisture. Combine in a bowl with the corn, eggs, scallion, breadcrumbs and garam masala. Mix well.
2. Heat 2 tablespoons of the oil in a heavy-based skillet. Cook heaped tablespoons of mixture over medium heat for 2 minutes each side, or until golden. Drain on crumpled paper towel and keep warm. Repeat until all the mixture is used, adding extra oil to the pan if necessary.
3. For the dipping sauce, combine all the ingredients in a bowl.
15 users have helped to rate this recipe.
