Potato Fritters

You know when you have to cook but you've not been to the shops, and you want something easy using what you've got? 

A tin of corn, leftover stampot, and we always have yoghurt so this came together pretty quickly. I've written the recipe to use potatoes, but use leftover stamppot if you have it. 

My hot tip is to microwave potatoes for mash - they retain so much more flavour than if you boil them. Microwaves are not bad, microwaving plastic is bad, so use some glass bakjes and you're good to go. 

Ready in 30 minutes
Serves 10 fritters

Ingredients

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

For the Curry Bomb Yogurt Dip (or be extra quick and just mix Curry Bomb through yoghurt!):

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

Method

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 chili oil, 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 mold 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.