Baby Corn Cashew Kebab
Baby Corn - 2 cups
Potato boiled and grated - 1/2 cup
Cashews - 10 whole
Green chilli chopped - 2 medium
Ginger - 2 tsp chopped
Garam Masala - 1/2 tsp
Cumin - 1/2 tsp
Amchur powder - 1/2 tsp
Salt to taste
Cooking oil - about 1 to 2 tsp for each
How to make Sweet Corn Kebab
Remove the husk and chop the baby corn in a half. MW for 5 mins and mash well.
Similarly, MW potato for 4 mins, peel and mash well.
Chop Cashews into tiny pieces and keep them aside.
Add all the ingredients to a bowl and mix well. The mix should stay together as a ball. Adjust the seasoning.
Divide into equal balls. Flatten into a 2 inch disc.
Heat a nonstick pan and grease with oil. Shallow fry the Kebabs over medium heat until crisp golden color.
Serve with mint chutney or tomato ketchup