|150.00 ml||flour — self-raising|
|7.00 ml||curry powder — mild|
|375.00 ml||potatoes — peeled and grated|
|315.00 ml||onion — finely grated|
|250.00 ml||chicken — cooked, diced|
|100.00 g||sweetcorn — tinned, drained|
|15.00 ml||fresh parsley|
|sea salt and freshly ground black pepper|
|oil — for frying|
|250.00 ml||rice — cooked|
|2.00||eggs — extra-large|
Process the rice, milk, eggs, self-raising flour and curry powder in a food processor for 1 minute. Chill the batter. Place the potato and onion in a mixing bowl and add enough boiling water to cover. Leave for 3 minutes and drain well. Pat dry with paper towels. Add the potato, onion, chicken, sweetcorn and parsley to the batter. Season with salt and freshly ground black pepper. Heat the oil in a pan and fry spoonfuls of the batter for about 4 minutes on each side until golden brown and done. Drain on paper towels and keep warm until ready to serve.
Makes 25-30 bites.