Cooking Corner

Corn fritters

These tasty corn fritters are rich in spice and flavour, and a quick way to use up leftover cooked corn, peas and potatoes. If you fancy a little less heat, omit the chilli.

Ingredients 

110g (¾ cup) frozen corn kernels, blanched

50g (⅓ cup) cooked peas

2 large boiled potatoes, about 600g in total
100g 

(1 cup) dry breadcrumbs

1 tsp garam masala

½ tsp chopped chilli

2 garlic cloves, crushed

½ tsp finely chopped ginger

Small handful of coriander leaves, finely chopped

Vegetable oil, for shallow-frying

Method

To make the tikkis, put the corn, peas and potatoes in a mixing bowl and roughly mash using a potato masher. 

Stir in the breadcrumbs, garam masala, chilli, garlic, ginger and coriander, mixing thoroughly.

Season with salt and freshly ground black pepper.

Scoop out two tablespoons of the mixture into your hand and form into a round patty. Place on a lined baking tray and repeat with the remaining mixture.

Heat 1cm of vegetable oil in a large frying pan over medium–high heat. Working in batches, cook the fritters for four minutes on each side, or until golden. 

Drain on paper towel.

Makes 24 fritters