Serves:4 as a side

Ingredients

2 corn on the cob
2 carrots, coarsely grated
5 salad onions, finely sliced 
1 green chilli, finely sliced
big handful coriander leaves, chopped, plus a few extra to serve
2 tsp garam masala
2 tsp whole cumin seed
100g self-raising flour
1½ tsp salt
sunflower oil, for frying

Method

1. Simmer the sweetcorn in boiling water for 6 minutes. Remove, cool a little, then slice off the kernels and mix with the carrot, salad onion, chilli, coriander, spices, flour and salt, plus a good grind of black pepper. Stir together until it can be squidged into balls (add 4-5 tsp water if it’s dry).

2. Heat 2cm oil in a heavy-based saucepan until a small piece of the mixture sizzles energetically. Using your hands, press the mixture into balls the size of a large walnut. Fry, in small batches, over a medium heat for 2-3 minutes, turning halfway, until golden. Drain on kitchen paper before serving scattered with more coriander leaves, and mango chutney and yogurt for dipping, if liked. LH

This recipe first appeared in the Harvest section of Waitrose Food, July 2016 issue. Download the Waitose Food app for the full issue

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