Corn tikkis with raita and tamarind sauce

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By

Caroline Griffiths Vicki Valsamis

Abstract

These tasty corn tikkis are rich in spice and flavour, and a quick way to use up leftover cooked corn, peas and potatoes. If you fancy a little less heat, omit the chilli.

The tamarind sauce can be made a few days ahead and stored in a sealed container in the fridge until required; but bring it back to room temperature to serve.

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