1 bowl boiled sweetcorn kernels,
2 medium size potatoes; boiled, peeled and mashed,
1-2 green chillies,
6 cloves of garlic,
1-2 inch piece of ginger,
Juice of 1/2 lemon,
Salt to taste,
Bread crumbs or rava (wheat germ) to coat,
Oil for fying.
Grind chillies, ginger and garlic into paste. Coarsely grind 1/2 cup of the sweetcorn kernels. In a mixing bowl, combine mashed potatoes, ground sweet corn, remaining boiled sweet corn, chilli-ginger-garlic paste, salt, lemon juice. Mix well.
Grease your palms and fingers with some oil and make small cutlets from this mixture.
Dip them in bread crumbs or rava to coat all over.
Heat oil for shallow frying in a pan. Place cutlets carefully into the pan. Let them cook on medium flame for 3-4 mintues or till they become reddish brown in color from below. Then baste the top with some oil if required and flip them over. Cook them from the other side too. Serve hot with chutney or tomato ketchup.