Tikka Masala Fritters with Raitha and Mango Chutney

Makes about 15 fritters. Served 3 as a light main with salad, as pictured.

I served this as a light dinner with salad, but you could serve the fritters as a side or a starter, or add some basmati rice for a more substantial main meal.

Ingredients:

For the fritters:

260g tinned sweetcorn

1tbsp Pimp Your Mayo Tikka Masala seasoning

1/4 roasted red pepper in olive oil (I used jarred)

95g plain flour

2 medium eggs

Handful finely chopped fresh coriander

2tbsp Extra Virgin Yorkshire Rapeseed Oil (I used the Garlic infused)

Pinch of salt

Zest of 1 lime

To serve:

Indian Mango Chutney or Mango & Chilli Chutney

250g Greek yoghurt

A handful of fresh mint leaves (finely chopped)

A drop of Extra Virgin Rapeseed/Olive Oil with Garlic or 2tsp Pimp Your Mayo Garlic & Herb (optional)

Directions:

1. Drain the sweetcorn and place half in a large bowl and half in a blender.
2. To the blender, add the pepper, eggs and Tikka Masala seasoning. Blend to a smooth paste.
3. In the bowl, mix the flour, coriander, lime zest and a good sprinkling of salt together.
4. Add the paste to the bowl and mix to combine.
5. In another bowl, mix the yoghurt and mint (and garlic oil/seasoning if using) and set aside.
6. Add the Rapeseed Oil to a large pan and heat on a high heat.
7. Place a tablespoon of batter into the hot oil. It should sizzle on contact. I found the easiest way was to scoop up a spoonful of batter and use a rubber scraper/spatula to scrape the batter off the spoon and into the pan. Fry a few fritters at a time until golden on both sides. This will only take a couple of minutes.
8. Once a fritter is finished cooking, transfer it to a piece of kitchen roll on a plate.
9. Once all the fritters are cooked, serve them with your raitha (mint yoghurt) and mango chutney.

Recipe by Sally