Ingredients

Method

• 3 medium potatoes, boiled
• ¼ t black mustard seeds
• 75 g canned corn kernels
• 4 T coriander, finely chopped
• 1 cup Cheddar cheese, grated
• 2 cloves garlic, crushed
• 2 chillies, finely chopped
• 1 T lemon juice
• sea salt and freshly ground black pepper, to taste
• 5 T cornflour
• 1 free-range egg
• 150 g panko breadcrumbs (or regular breadcrumbs)
• oil, for frying
• chutney, for serving

Method

Ingredients

1. In a large mixing bowl, combine the potatoes with the mustard seeds, corn, coriander, cheese, garlic, chilli, lemon juice and salt and pepper. If the mixture is too dry and not coming together, add 1 T milk at a time until it comes together.

2. Scoop out 1 T of the mixture and roll into balls using slightly damp hands. Dip the balls into the cornflour, then into the egg and then into the breadcrumbs.

3. Fry for 2 – 3 minutes until golden and crispy. Serve with chutney. Freeze any uncooked balls for another time.

Find more potato recipes here. 

Production: Khanya Mzongwana 
Photograph: Jan Ras
Food assistant: Dani Smith