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Sweetcorn and sweet potato tikki
Fruit and vegetables
250g/9oz
sweet potato
, peeled and cut into 2cm/¾in chunks
80g/2¾oz tinned
sweetcorn
, drained (about half a tin)
3
spring onions
, trimmed and thinly sliced
2 heaped tbsp finely chopped fresh
coriander
1 red
chilli
, finely chopped
1
lime
, finely grated zest, plus extra wedges for serving
2
spring onions
, finely chopped
15g/½oz fresh
mint
leaves
15g/½oz fresh
coriander
leaves
½ green
chilli
, trimmed and roughly chopped
½
garlic
clove
2 tbsp fresh lime or
lemon juice
Cooking ingredients
25g/1oz dried white
breadcrumbs
1 tsp
garam masala
1 tbsp
cornflour
, or gram flour
4 tsp
sunflower oil
or rapeseed oil, for frying
½ tsp fine sea salt and freshly ground
black pepper
½ tsp flaked
sea salt
½ tsp
caster sugar
1 tsp sunflower or rapeseed oil
Meat, fish and poultry
20g/1¾oz thinly sliced
chorizo
, finely chopped
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