These little spicy bites are perfect as a starter, a side dish or a snack. And although this recipe is easy to make, always be careful when working with hot oil. Drain the curry bites on a kitchen towel to remove any excess oil and preserve their crispness.

Ingredients

• 500 ml (2 C) self-raising flour
• 5 ml (1 t) baking powder
• 10 ml (2 t) curry powder
• 5 ml (1 t) ground coriander
• 5 ml (1 t) crushed cumin seeds
• 5 ml (1 t) crushed cardamom seeds
• 5 ml (1 t) dried red chilli flakes (or to taste)
• 5 ml (1 t) salt
• 65 ml (4 T) coarsely chopped coriander leaves
• 2 large eggs
• 1 x 400 g can Rhodes Quality Chickpeas
• 1 x potato, peeled, cubed and boiled until soft

Method

1. Place the flour in a bowl and add the baking powder together with the curry powder, ground coriander, cumin seeds, cardamom seeds, chilli flakes, salt and coriander leaves. Stir lightly and set aside.
2. Whisk the eggs in another bowl and add the Chickpeas, add the potato and mix lightly. Sprinkle in the dry ingredients, mixing lightly between each addition to form a thick batter.
3. Fry spoonsful of the mixture in about 6 cm of hot oil (175°C if you have a thermometer) for a few minutes on all sides or until cooked through and golden crisp.
4. Drain on kitchen towel and serve with lemon or lime wedges.