vegetable oil Archives

Curry recipes

Butter bean burgers with fried brinjal

20 minutes

Burger recipes

Harissa chicken burgers with pineapple relish, aïoli and vegetable crisps

20 minutes

Aliums

Pakoras with tomato and cinnamon chutney

30 minutes

Deep-fried avocado with tomato, ginger and coriander salsa

10 minutes

South African

Koeksisters

20 minutes

Sweetcorn chilli pakoras with curried mayonnaise

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

1 x 375 g can sweetcorn kernels
2 free-range eggs
60 g cake flour
1 t baking powder
1 t paprika
2 cloves garlic, finely chopped
2 African bird’s-eye chillies, seeded and finely chopped
10 g coriander, roughly chopped
sea salt and freshly ground black pepper, to taste
1 cup vegetable oil, for frying

For the curried mayonnaise, mix:

¾ cup mayonnaise
1 T mild curry powder
1 t honey
1 t ground turmeric

Method

1. Combine all the ingredients except the oil. Heat the oil in a saucepan over a medium heat. Spoon spoonfuls of the sweetcorn pakora mixture into the hot oil and fry until golden brown and cooked on the inside, about 3 minutes on each side. Drain on kitchen paper.

2. Serve with the curried mayonnaise.

Find more corn recipes here

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Berbere paste

Butter bean burgers with fried brinjal

Harissa chicken burgers with pineapple relish, aïoli and vegetable crisps

Onion rings

Pakoras with tomato and cinnamon chutney

Luke’s fish tacos

Deep-fried avocado with tomato, ginger and coriander salsa

Koeksisters

Bao (steamed buns) with barbecued pork and Hoisin sauce

Sweetcorn chilli pakoras with curried mayonnaise

Sweetcorn chilli pakoras with curried mayonnaise

Ingredients

Method