Corn & Sweet Potato Bhajia Recipe

1 x 410g (14.5 oz.) can whole kernel corn, drained
1 sweet potato, finely sliced and grated
150g (5.3 oz.) cake flour
12 spring onions, finely sliced lengthways
50ml chopped coriander leaves
3cm (1-inch) fresh ginger, grated
1 clove garlic, crushed
6 PEPPADEW® Sweet Piquanté Peppers, Chopped
sunflower oil for frying

Sambal:
1 stalk lemongrass, trimmed and finely chopped
1 clove garlic, crushed
3 red chillies, finely sliced
3 PEPPADEW® Sweet Piquanté Peppers, finely sliced
15ml (0.5 fl oz.) peanut oil
15ml (1tbsp) castor sugar
4 tomatoes, deseeded and chopped
30ml (1 fl oz.) dark soy sauce

Serves 4
Prep Time 10min
Cook Time 15min

For the sambal: Mix the lemongrass, garlic, chillies and peppers together. Heat the peanut oil in a saucepan and fry the lemongrass mixture for about 1 minute. Add the remaining ingredients and 100 ml of warm water, remove from heat and allow to cool.
Meanwhile: Mix the corn with the remaining ingredients except the sunflower oil. Mix well to form a firm mixture.
Heat the oil in a heavy based saucepan; add spoonfuls of mixture and fry in small batches until golden on both sides. Serve with sambal.

Ingredients

Additional Info

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