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Corn Patties

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, E
MineralsNatrium, Fluorine, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Corn kernels

  2. 1 cup 237ml Potato boiled - mashed

  3. 1/2 teaspoon 2 1/2ml Ginger crushed

  4. 1/2 teaspoon 2 1/2ml Garlic crushed

  5. 3 Green chillies crushed

  6. 1/2 teaspoon 2 1/2ml Turmeric powder

  7. 1/2 teaspoon 2 1/2ml Lemon juice

  8. 1 tablespoon 15ml Coriander leaves finely chopped

  9. 1 tablespoon 15ml Cornflour or plain flour

  10. 1/2 cup 73g / 2.6oz Fine breadcrumbs

  11. 2 tablespoons 30ml Oil

  12. Salt to taste

  13. 2 Asafoetida - (2 to 3)

  14. Oil to deep fry

Instructions Jump to Ingredients ↑

  1. Mash corn kernels coarsely.

  2. Heat 2 tablespoon oil in a heavy saucepan.

  3. Add ginger, garlic, chilli, turmeric, asafoetida, stir.

  4. Add corn, potato, coriander, flour, salt, and lemon juice.

  5. Stir continuously, till not soggy. A firm lump should form.

  6. Cool, shape into patties with greased palms.

  7. Roll in the breadcrumbs.

  8. Deep fry in hot oil, till golden.

  9. Drain, serve piping hot with ketchup.

  10. Note: You may even shallow fry instead of deep frying, on a thick griddle.

  11. Making time: 30 minutes Makes: 10-11 patties Shelflife: Best fresh

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