Ingredients:

• 1 cup Corn kernels
• 1 cup Potato boiled, mashed
• 1/2 tsp ginger, crushed
• 1/2 tsp garlic, crushed
• 3 green chillies, crushed
• 1/2 tsp Turmeric powder
• 1/2 tsp Lemon juice
• 1 tbsp coriander leaves, finely chopped
• 1 tbsp cornflour or plain flour
• 1/2 cup fine breadcrumbs
• 2 tbsp oil
• Salt to taste
• 2-3 pinches Asafoetida
• Oil 4 tbsp (or more to deep fry)

Method:

1. Mash corn kernels coarsely. Heat 2 tbsp. oil in a heavy saucepan.
2. Add ginger, garlic, chilli, turmeric, asafoetida, stir.
3. Add corn, potato, coriander, flour, salt, and lemon juice.
4. Stir continuously, till dry. A firm lump should form.
5. Cool, shape into patties with greased palms.
6. Roll in the breadcrumbs.
7. Deep fry in hot oil, till golden.
8. Drain, serve piping hot with ketchup.

Recipe courtesy of Saroj Kering