2 tablespoons korma curry paste
1 cup self-raising flour
3 eggs, lightly beaten
2 corn cobs, kernels removed
1 medium carrot, peeled, grated
2 tablespoons Azalea grapeseed oil
Step 1Process curry paste, flour, egg and half the corn kernels until combined. Transfer to a bowl.
Step 2Squeeze excess liquid from carrot. Add carrot and remaining corn to curry paste mixture. Season with salt and pepper. Stir to combine.
Step 3Heat half the oil in a large, non-stick frying pan over medium-low heat. Add 2 heaped tablespoons mixture to pan. Spread slightly with a spatula. Repeat to make 4 fritters in total. Cook for 3 to 4 minutes each side or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining oil and mixture to make 12 fritters. Serve.
- Low carb
- Low kilojoule
All nutrition values are per serve
Serve with: Sour cream and salad leaves.
- Author: Jenny Fanshaw
- Image credit: Mark O'Meara
- Publication: Super Food Ideas