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- Potato Fritters with Relish
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PrintPOTATO FRITTERS WITH RELISH
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- First make the relish. Cut the onion and tomatoes into small dice and place in a bowl with the remaining ingredients.
- Mix together well and leave to stand for at least 15 minutes before serving to allow time for the flavors to blend.
- Place the flour in a bowl, stir in the spices and salt and make a well in the center.
- Add the egg and milk and mix to form a fairly thick batter.
- Coarsely grate the potatoes, place in a sieve and rinse well under cold running water.
- Drain and squeeze dry, then stir into the batter with the garlic, spring onions (scallions) and corn.
- Heat about 5 mm/ ¼ in oil in a large frying pan and add a few tablespoonfuls of the mixture at a time, flattening each one to form a thin cake.
- Fry gently for 2-3 minutes or until golden brown and cooked through, turning frequently.
- Drain on paper towels and keep hot while frying the remaining mixture in the same way. Serve hot with onion and tomato relish.
INGREDIENTS
- 60 grams plain whole meal flour
- ½ teaspoon ground coriander
- ½ teaspoon cumin seeds
- ¼ teaspoon ground turmeric
- ¼ teaspoon salt
- 1 egg
- 3 tablespoon milk
- 350 grams potatoes, peeled
- 1-2 garlic cloves, peeled and crushed
- 4 spring onions (scallions), trimmed and chopped
- 60 grams sweet corn kernels
- Vegetable oil for shallow frying
Onion and tomato relish:
- 1 onion, peeled
- 250 grams tomatoes
- 2 tablespoon chopped fresh coriander
- 2 tablespoon chopped fresh mint
- 2 tablespoon lemon juice
- ½ teaspoon roasted cumin seeds
- ¼ teaspoon salt
- A few pinches of cayenne pepper, to taste
11 comments for “Potato Fritters with Relish”
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