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Bonnie’s tomatoey pilchards with samp

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Sweetcorn chilli pakoras with curried mayonnaise

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Sweetcorn chilli pakoras with curried mayonnaise

20 minutes

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Sweetcorn chilli pakoras with curried mayonnaise

By Khanya Mzongwana

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