Use mild butter chicken curry paste to spice up these sweet potato and chicken fritters! So crispy and moreish, these crispy fritters are great for family dinners or for entertaining.
Ingredients
400g sweet potato, peeled and coarsely grated
1 x 300g can corn kernels, drained
4 green onions, sliced, plus extra for garnish
1¼ cups (200g) cooked chopped chicken
1 cup (150g) self-raising flour
1 tsp salt
¼ cup (60ml) sour cream
2 eggs
1 x 150g Passage to India Butter Chicken Curry Paste
Vegetable oil for shallow frying
Mint sprigs to garnish
Raita, mango chutney, roti and cucumber and cos lettuce salad to serve
Method
Combine sweet potato, corn, green onions, chicken, flour and salt and mix well. Add sour cream, eggs and curry paste, and fold through until well combined
Heat oil in a large, deep frying pan over medium heat. Add heaped ¼ cup mixture, spreading slightly to make a fritter (about 10cm wide). Repeat to make three more. Cook 2 minutes on each side, or until golden brown
Transfer to a lined tray. Cover to keep warm. Repeat with remaining mixture to make about 12 fritters
Serve stacked fritters with warm roti and top with mint raita and mango chutney. Garnish with extra mint and serve with cucumber and cos lettuce salad
Tips & Hints
Use leftover roast chicken or BBQ chicken.
These fritters can be made a day ahead and reheated in a low oven until hot.
