Although tasty all times of day, these fritters are ideally served hot for breakfast. It's also best if you grow your own herbs, like mint and coriander, as they can be expensive at the supermarkets.
Preparation Time: 5 minutes
Cooking Time: 15 - 20 minutes
Makes: Roughly 20 fritters, depending on how big you make them.
Ingredients 1 cup frozen peas & corn
1 garlic clove
A few leaves of coriander
A few leaves of mint
1 cup self-raising flour
2 eggs (beaten)
Milk, to thicken
1 small carton plain yoghurt
Chop shallots,coriander leaves, mint leaves and garlic finely.
Place chopped ingredients in a bowl with peas & corn, flour and eggs. Mix well.
Add a little milk at a time, until a thick batter has formed. You want it to look similar to pancake batter.
Cook on a non-stick frypan or bbq hotplate until golden brown.
For the yoghurt, mix chopped coriander and mint into the yoghurt.
Serve fritters with yoghurt and crispy bacon.
If you're a poor student like and you don't own a non-stick frypan, cook your fritters on a toasted-sandwich machine.
You won't have to use oil to cook your fritters and the mess is minimal.