Corn and Potato Fritters

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

A tin of corn, a few potatoes, and we always have yoghurt so this came together pretty quickly. My hot tip is to microwave potatoes for mash - they retain so much more flavour than if you boil them.

Great hot, cold, leftover, whatever — just make more than you think you’ll need.

Ready in 30 minutes
Serves 10 servings

Ingredients

• 3 medium potatoes, boiled (or for me, microwaved) & mashed
• 1 red paprika, finely diced
• 200g canned corn
• 1 spring onion, finely sliced
• 1-2 tbsp Curry Bomb chilli oil
• ½ tsp garlic powder
• 2 tbsp chopped fresh coriander
• 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 boiled potatoes until smooth. 
2. Add the bell pepper, 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 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 yogurt, Curry Bomb chili oil, lemon juice, garlic powder, salt, and coriander until smooth.
9. Serve hot with the Curry Bomb yogurt dip on the side.