A light and wholesome option for breakfast, lunch or dinner. Serve these crispy fritters with the jalapeño dressing for an extra kick!

INGREDIENTS

• 400g corn kernel
• 3 eggs
• 100g flour
• 25g mustard seed powder
• 30g parmesan
• 1 tsp curry powder
• 1 grated carrot
• 3⁄4 cabbage, thinly sliced
• 2 spring onion sprigs, chopped
• 3 tbsp canola oil
• Salt & pepper

JALAPEÑO YOGHURT DRESSING

• 250g plain yoghurt
• 30g jalapeño
• 5 cloves roasted garlic
• Coriander
• Salt & pepper

GARNISH

• Carrot, julienned
• Cabbage, thinly sliced
• Coriander
• Feta

METHOD

• 1. Preheat oven to 180 degrees Celcius. Roast garlic cloves on a tray with a dash of oil until golden, approximately 30 minutes.
• 2. In a mixing bowl - stir eggs, mustard powder, curry powder, salt and pepper until well combined. Gently fold in the remaining ingredients to form a thick batter.
• 3.Heat oil in a pan over a medium heat. Sauté heaped tablespoons of batter for 3-4 minutes each side until golden brown.
• 4. To prepare the sauce - mash roasted garlic before adding yoghurt, chopped jalapeño, coriander and seasoning into a bowl, stirring until combined.
• 5. Serve fritters with julienned carrot, sliced cabbage, coriander and a decent dollop of sauce and sprinkle with feta.

7 Teed Street | teedstreetlarder.co.nz