Corn And Potato Puffs
|Canned corn kernels||11 Ounce, drained (1 Can, 310 Grams)|
|Flour||45 Milliliter (3 Tablespoons)|
|Potatoes||4 Medium, cooked and dry mashed|
|Plain yogurt||45 Milliliter (3 Tablespoons)|
|Red pepper||1 , seeded and finely diced|
|Green onions||4 , finely diced|
|Garlic||2 Clove (10 gm), crushed|
|Frying oil||2 Cup (32 tbs) (For Deep-Frying)|
1 In a bowl, combine drained corn with beaten egg, flour, mashed potatoes, chutney, yogurt, red pepper, green onions and garlic.
2 In a pan, heat oil.
3 Fry spoonfuls of mixture until golden.
4 Drain on paper towels.
5 Serve with roasts, or for breakfast with eggs and bacon