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13 December 2012,02:28 by

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Serves :

Preparation Time :
1 hour

Cooking Time :
40 minutes

Preparation Method :

  • First make the relish. Cut the onion and tomatoes into small dice and place in a bowl with the remaining ingredients.
  • Mix together well and leave to stand for at least 15 minutes before serving to allow time for the flavors to blend.
  • Place the flour in a bowl, stir in the spices and salt and make a well in the center.
  • Add the egg and milk and mix to form a fairly thick batter.
  • Coarsely grate the potatoes, place in a sieve and rinse well under cold running water.
  • Drain and squeeze dry, then stir into the batter with the garlic, spring onions (scallions) and corn.
  • Heat about 5 mm/ ¼ in oil in a large frying pan and add a few tablespoonfuls of the mixture at a time, flattening each one to form a thin cake.
  • Fry gently for 2-3 minutes or until golden brown and cooked through, turning frequently.
  • Drain on paper towels and keep hot while frying the remaining mixture in the same way. Serve hot with onion and tomato relish.


  • 60 grams plain whole meal flour
  • ½ teaspoon ground coriander
  • ½ teaspoon cumin seeds
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon salt
  • 1 egg
  • 3 tablespoon milk
  • 350 grams potatoes, peeled
  • 1-2 garlic cloves, peeled and crushed
  • 4 spring onions (scallions), trimmed and chopped
  • 60 grams sweet corn kernels
  • Vegetable oil for shallow frying

Onion and tomato relish:

  • 1 onion, peeled
  • 250 grams tomatoes
  • 2 tablespoon chopped fresh coriander
  • 2 tablespoon chopped fresh mint
  • 2 tablespoon lemon juice
  • ½ teaspoon roasted cumin seeds
  • ¼ teaspoon salt
  • A few pinches of cayenne pepper, to taste

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