Wednesday, December 2, 2009
Corn Puffs (as Mum gave it to me)
1 small tin corn niblets, drained
1 cup mashed potatoes with a drop milk
½-cup plain flour
1 teaspoon baking powder
1 large or 2 small eggs
1 small onion
1-teaspoon curry powder
Salt and pepper
Oil for frying
Beat eggs, sift flour and add to potatoes together with baking powder, curry powder, salt, lots of ground black pepper, corn, onion and parsley.
Heat oil in a pan, add a dessertspoon of puff mixture and fry on both sides until golden. Serve with mango chutney and lime pickle as one of several Indian dishes.
For the trendy fritter alternative: Substitute 100g feta for the potato mash, 400g zucchini for the corn or use half of each and include perhaps a little garlic and lemon balm just to perk things up a bit. Omit the curry powder and serve with Tzatziki.
Tzatziki: for a more complex and interesting version of this famous Greek side dish: drain the yogurt, add a small amount of olive oil, a few drops of vinegar, grate the cucumber, cream the garlic with salt and finally throw in a little chopped dill and mint.