Potato Fritters

Ingredients

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Fritters

• 3 medium potatoes, cooked & mashed, or leftover stamppot
• 1 red paprika, finely diced
• 200 g canned corn, drained
• 1 spring onion, finely sliced
• 1-2 tbsp Curry Bomb
• ½ tsp garlic powder
• 2 tbsp chopped fresh coriander (optional)
• Salt to taste
• 1 egg
• ½ cup flour
• Oil for shallow frying

Curry Bomb yoghurt dip (or be extra quick and just mix Curry Bomb through yoghurt!)

• 1 cup Greek yoghurt
• 1 tbsp Curry Bomb
• 1 tbsp lemon juice
• 1 tsp garlic powder
• ½ tsp salt
• 2 tbsp finely chopped fresh coriander

Method

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1. In a large bowl, mash the potatoes until smooth.
2. Add the paprika, corn and spring onion, mixing well.
3. Stir in the garlic powder, salt and coriander.
4. Add the Curry Bomb, egg and flour, and mix until well combined. The mixture should be soft but hold together when shaped.
5. Heat oil in a pan over medium heat.
6. Use a round metal cookie cutter as a mould to shape the fritters directly in the pan.
7. Fry for 3-4 minutes per side, or until golden and crispy. Transfer to a paper towel-lined plate.
8. In a small bowl, mix the Greek yoghurt, Curry Bomb, lemon juice, garlic powder, salt and coriander until smooth.
9. Serve hot with the Curry Bomb yoghurt dip on the side.