Babe wanted a ST ALi breakfast

Ingredients - Corn fritters - Kasundi - Corn salsa - Poached eggs - Salad - Halloumi ### Corn fritters - 2 corn cobs - 1 tin creamed corn - 1/2 tsp cumin - 1 egg - 2 cloves garlic - 1/2 bunch mint - 1/2 bunch parsley - 1/2 tsp chilli flakes - 5g baking powder - 2g baking soda - 200g besan flour - 150g corn flour - 100g polenta - 100g tapioca flour - Salt ### Kasundi - 1 tin tomato - 1 small brown onion - 1 tsp mustard seeds - 1 tsp cumin - 1/2 tsp turmeric - 1/2 tsp chilli flakes - 2 cloves garlic - 60ml malt vinger - 50g brown sugar ### Corn salsa 1. 1 corn cob, grilled 2. 1 small red onion 3. 1/2 cucumber 4. Lime juice 5. Chilli flakes 6. Salt Method Corn fritters 1. Take all corn kernels off the cob 2. Take ½ the corn and blend with creamed corn, herbs, egg and spices. 3. When this is a smooth paste, fold in the rest of the corn by hand. 4. Start to add the dry mix slowly so it doesn’t get lumpy. 5. Deep fry the fritters in 180c oil until golden brown and cooked through, this should take around 6-8 minutes. Kasundi 1. In a pot over mendum heat, add the oil and mustard seeds. 2. Sweat down onions and garlic, then add the spices. 3. Add the tomatos and cook for 15 minutes on a low heat . 4. Add the vinegar and sugar and cook for a further 10 minutes. 5. Blend and chill.