Preparation:
Mash corn kernels coarsely.
Heat 2 tablespoon oil in a heavy saucepan.
Add ginger, garlic, chilli, turmeric, asafoetida, stir.
Add corn, potato, coriander, flour, salt, and lemon juice.
Stir continuously, till not soggy. A firm lump should form.
Cool, shape into patties with greased palms.
Roll in the breadcrumbs.
Deep fry in hot oil, till golden.
Drain, serve piping hot with ketchup.
Note: You may even shallow fry instead of deep frying, on a thick griddle.
Making time: 30 minutes
Makes: 10-11 patties
Shelflife: Best fresh |
