Instructions
- Start by making the dip. To do this, simply mix the crushed garlic clove, fresh mint, coriander, and goat's yogurt together and pop into a ramekin.
- In a frying pan, melt the goats' butter, add the spring onions and chilli and cook until soft. Remove from the pan and cool.
- Add the rice flour, plain flour and baking powder to a mixing bowl. Make a well in the centre and gradually add the eggs and mix to form a smooth batter. Stir in the goats' yogurt, sweetcorn, spring onions, chilli and chives and then season.
- Heat the sunflower oil over a medium heat and, when hot, drop dessert spoonfuls of the batter into the pan. Flatten them out slightly and cook for 2-3 minutes on each side or until golden in colour.
- Serve with the goats' yogurt dip and salad.