Cheesy Mumbai Corn Fritters & Potato Toss
with Mint Yoghurt & Pepitas
- Gluten
- Wheat
- Eggs
- Milk
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
Jazz up juicy corn fritters by lacing the mixture with our Mumbai spice blend and a sprinkle of shredded Cheddar. Serve with a brown mustard seed-adorned potato toss, plus a creamy, refreshing yoghurt and you'll have turned a breakfast dish into a delightful dinner. This recipe is under 650kcal per serving.
Ingredients
2
potato
1 sachet
brown mustard seeds
(Contains: Gluten, Wheat)
1 tin
sweetcorn
1
carrot
1
brown onion
1
lime
1 packet
pepitas
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut)
1 bag
mint
1 bag
baby spinach leaves
1 sachet
mild North Indian spice blend
(Contains: Milk)
1 sachet
Mumbai spice blend
1 packet
Cheddar cheese
(Contains: Milk)
1 packet
Greek-style yoghurt
(Contains: Milk)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs)
½ cup
plain flour
(Contains: Gluten, Wheat)
2 tbs
milk
(Contains: Milk)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, sprinkle with brown mustard seeds and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the potato between two trays.
• Meanwhile, drain sweetcorn. Grate carrot, squeezing out any excess moisture with a paper towel or clean cloth. • Thinly slice brown onion. • Slice lime into wedges.
TIP: Removing excess liquid from the veggies will help the fritters crisp up in the pan!
• In a medium bowl, combine the egg, sweetcorn, carrot, onion, mild North Indian spice blend, Mumbai spice blend, shredded Cheddar cheese, the plain flour and the milk.
TIP: Lift out some of the mixture with a spoon, if it's too wet and doesn't hold its shape, add a little more flour!
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, add heaped tablespoons of fritter mixture, in batches, flattening with a spatula. Cook until golden, 3-4 minutes each side (don't flip too early!). • Transfer to a paper towel-lined plate. You should get 3-4 fritters per person.
TIP: Add extra olive oil between batches as needed.
• While the fritters are cooking, pick and finely slice mint leaves. • In a small bowl, combine mint and Greek-style yoghurt. Season to taste. Set aside. • To the roast potato tray, add baby spinach leaves and a squeeze of lime juice. Toss to coat. Season to taste.
• Divide cheesy Mumbai corn fritters and potato toss between plates. Sprinkle with pepitas. • Serve with mint yoghurt and any remaining lime wedges. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The Mumbai spice blend and mint yoghurt were widely praised, though some found the fritters mild or the spice too strong — adjust the blend to taste. A few reviewers boosted flavour by adding chaat masala, curry leaves, or extra cheese.
- Ease of prep: Most found the recipe straightforward and quicker than expected, though several noted it was more labour-intensive and created more washing up than anticipated.
- Suggestions: Fritters falling apart was a common issue — adding extra flour or an additional egg helped bind the mixture. Some also recommended slicing the onion more finely, or swapping to spring onions, to avoid an undercooked crunch in the fritters.
- Leftovers: A number of customers enjoyed the fritters the next day for breakfast or lunch, making this a handy one to cook in a slightly larger batch.
- Portions: Portion sizes were generally considered generous, though several customers felt there was not quite enough mint yoghurt and would have liked more for dipping.
