I’m a keen home cook but I have say that I don’t usually experiment with recipes I know well. If an old favourite works, and everyone enjoys it, then it probably doesn’t need much improving on.
Sometimes though, there will be the odd one that I think could do with a bit of tinkering.
This recipe is an adaptation of Alastair Hendy’s sweetcorn and sweet potato bhajia (from his Cooking For Friends book). I’ve always found them not quite crunchy enough for my taste, so I’ve given them a bit more texture. The dip to go with them is another adaptation by mixing Indonesian and Burmese flavours.