Sweet Corn Kebab
Sweet Corn Kernel - 2 cups
Potato boiled and grated - 1/2 cup
Fresh Bread - 3 slices
Green chili chopped - 2 medium
Ginger - 2 tsp chopped
Garam Masala - 1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Salt to taste
Cooking oil - about 1 to 2 tsp for each
How to make Sweet Corn Kebab
Remove the corn kernel from the cob, Mw for 3 mins.
Similarly, MW potato for 4 mins, peel and mash well.
Run the bread to make the crumbs.
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