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Corn And Potato Puffs Recipe
|Canned corn kernels||11 Ounce, drained (1 Can, 310 Grams)|
|Flour||45 Milliliter (3 Tablespoons)|
|Potatoes||4 Medium, cooked and dry mashed|
|Plain yogurt||45 Milliliter (3 Tablespoons)|
|Red pepper||1 , seeded and finely diced|
|Green onions||4 , finely diced|
|Garlic||2 Clove (10 gm), crushed|
|Frying oil||2 Cup (32 tbs) (For Deep-Frying)|
Calories 858 Calories from Fat 697
% Daily Value*
Total Fat 75 g115.6%
Saturated Fat 13.6 g67.8%
Trans Fat 0 g
Cholesterol 36.2 mg
Sodium 152.5 mg6.4%
Total Carbohydrates 36 g12.1%
Dietary Fiber 4.3 g17.3%
Sugars 4.9 g
Protein 6 g11.4%
Vitamin A 20.6% Vitamin C 92.2%
Calcium 3.8% Iron 9.3%
*Based on a 2000 Calorie diet
1 In a bowl, combine drained corn with beaten egg, flour, mashed potatoes, chutney, yogurt, red pepper, green onions and garlic.
2 In a pan, heat oil.
3 Fry spoonfuls of mixture until golden.
4 Drain on paper towels.
5 Serve with roasts, or for breakfast with eggs and bacon