Monday, April 8, 2013

Sweet corn fritters

Serves: 4

Time to make: 20 mins


olive oil 

4 eggs, lightly beaten

410 g canned corn kernels, drained(or pressure cooker  cooked for 1 and a half mins only)

1 medium red capsicum, finely diced

4 spring onions, finely chopped

1 cup canned/boiled chickpeas, drained, rinsed, mashed

1/2 tea spoon red chilli powder

1 tea spoon tamarind powder 

salt according to taste

2/3 cup tomato chutney

2/3 cup cottage cheese


In a bowl, combine corn, capsicum, spring onions, chickpeas and eggs. Now add the chilli powder,  tamarind powder and salt(as per taste) and mix it.

Heat a large non-stick frying pan over a medium heat. Spray with little oil.  Make 8 small balls and then press them softly between hands to make them a little flat patty. Put these patty fritters in the frypan . Cook for 3-4 minutes each side, or until golden. Cook in batches if needed.

Sprinkle cottage cheese over these and then serve with chutney. Add a green salad on the side or enjoy these with hot ginger tea.

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