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.