Crisp-edged, golden and packed with chickpeas and sweetcorn, these easy fritters prove that Hot Curry Powder can do far more than flavour a sauce. Hot Curry Powder supplies the bold, warming spice in one balanced blend.

At a Glance

• Prep: 20 minutes
• Cook: 20 minutes
• Serves: 4

Ingredients

• 1 x 400g tin chickpeas, drained
• 200g sweetcorn, drained
• 3 spring onions, sliced
• 2 tbsp chopped coriander
• 1½ tbsp Hot Curry Powder
• 2 eggs, beaten
• 60g plain flour
• 3 tbsp vegetable oil
• 150g natural yoghurt
• 1 tbsp chopped mint
• Juice of ½ lime

Instructions

1. Roughly crush the chickpeas in a bowl, leaving plenty of texture.
2. Mix in the sweetcorn, spring onions, coriander, Hot Curry Powder, eggs and flour.
3. Shape into 8 rustic patties with damp hands. Chill for 15 minutes if the mixture feels soft.
4. Mix the yoghurt, mint and lime juice for the dip.
5. Heat the oil in a non-stick frying pan. Cook the fritters in batches for 4–5 minutes per side until crisp and piping hot.
6. Drain briefly on kitchen paper and serve immediately. Taste before adding extra salt.

Serving Suggestions

Serve with mint yoghurt, tomato and cucumber salad, mango chutney and lime wedges.

Why This Recipe Works

Partly crushing the chickpeas creates a mixture that binds while retaining texture; sweetcorn balances the heat with little bursts of sweetness.

Allergy Notes

Contains egg, gluten and milk. Use gluten-free flour and plant-based yoghurt if required.

🌶️ Try It With

• Ground Coriander
• Ground Cumin
• Cracked Black Pepper

🍽️ More Recipes Using Hot Curry Powder

• Hot Curry Chicken Pot Pie
• Hot Curry Sausage & Potato Traybake
• Spiced Cod, Coconut & Lime Curry
• Hot Curry Lamb Meatballs
• Roasted Squash & Red Lentil Hot Curry Soup

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