Name: Grilled mealie and potato fritters with sambal
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Cuisine: Boil
Ingredients: 3 tomatoes peeled, deseeded, finely diced; 125 ml sweet chilli sauce; 60 ml soy sauce; 4 sweetcorn on the cob; 2 potatoes grated; 160 ml flour; 2 spring onions bunch, chopped; handful fresh coriander chopped; fresh ginger peeled and grated; 2 garlic cloves, crushed; 2-3 red chilli deseeded and chopped; 10 ml sugar; oil for frying

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Ingredients (13)

SAMBAL:

3	tomatoes — peeled, deseeded, finely diced
125 ml	sweet chilli sauce
60 ml	soy sauce

Fritters:

4	sweetcorn — on the cob
2	potatoes — grated
160 ml	flour
2	spring onions — bunch, chopped
handful	fresh coriander — chopped
	fresh ginger — peeled and grated
2	garlic — cloves, crushed
2-3	red chilli — deseeded and chopped
10 ml	sugar
	oil — for frying

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Method:

Prepare the sambal: Mix all the sambal ingredients together in a dish and leave aside until needed.

Prepare the mealie and potato fritters: Cook the mealies for about 8 minutes in rapidly boiling water and drain. Allow to cool until they can be handled easily. Hold the mealies vertically on a chopping board and cut off the kernels.

Mix the kernels, grated potato, flour, spring onions, coriander leaves, ginger, garlic, chillies and sugar to form a thick mixture.

Heat the oil in a frying pan and spoon the mixture to form fritters in the frying pan.

Fry until golden brown and cooked on both sides. Serve with the sambal.

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