Curried Sweetcorn Patties

Crispy little bites with a yoghurty dip. Great party food or just snacking food

• Ready In: 42 mins
• Yields: 20 patties

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)

• For the dip

• 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.