Spicy corn and carrot fritters

Ingredients

• 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

Method

1. Process curry paste, flour, egg and half the corn kernels until combined. Transfer to a bowl.
2. Squeeze excess liquid from carrot. Add carrot and remaining corn to curry paste mixture. Season with salt and pepper. Stir to combine.
3. Heat 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.

Notes

• Serve with: Sour cream and salad leaves.

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