Ingredients:

• 1.5 cups – cooked Corn
• 1 – medium Onion
• 3 Cloves – Garlic
• 1 tsp – canola/vegetable oil
• 2 – medium Potatoes
• 2 – Green chillies
• 1 tsp – Cumin seeds
• 1-2 slices – whole-wheat bread
• 1/3 cup – soymilk
• 3 – Spring onions (green and white parts chopped)
• Salt to taste
• For spicy Tomato sauce:
• 5-6 Spring onions (green and white parts chopped)
• 2 Cloves – Garlic (minced)
• 1 cup – Tomato puree
• 1/3 cup – Tomato ketchup
• 1 tsp – Red Chilli powder (like paprika)
• 1 tsp – oil
• Salt to taste

Method:

1. Dice and fry the garlic cloves until brown in canola or vegetable oil.
2. Dice and boil the potatoes till tender, keep the skin on. Or zap them in the microwave for 10 minutes.
3. Soak the whole-wheat bread in soymilk until soft.
4. Place all the ingredients in a food processor and process just until you have a mixture that holds together. Don’t overdo it and maintain the texture from the corn and the scallions.
5. Divide the dough into 10 balls and then flatten each into a pattie, about 2 inches in diameter. If the mixture is too runny, add some corn flour.
6. Smear or spray some oil over a cast-iron or non-stick skillet. Heat and place the patties without crowding the skillet, and cook on each side until quite brown and crusty.
7. For spicy tomato sauce:
8. Heat the oil in a skillet.
9. Add the spring onions and saute until they start to brown.
10. Add the tomato puree and ketchup and cook until the mixture starts to turn darker.
11. Add chilli powder and salt to taste. Turn off heat.
12. Serve with the Makai Patties.
13. Recipe courtesy: Holy Cow Vegan

Recipe courtesy of Vaishaly