Corn patties [font=Arial, Helvetica, sans-serif]1 cup corn kernels 3-4 green chillies (roughly chopped) 2 inch piece ginger (roughly chopped) 1 tsp cumin seeds 16 slices bread 1 cup milk ¾ cup coconut (scraped) ½ bunch fresh coriander leaves (finely chopped) 1 tbsp lemon juice 1 tsp sugar Salt to taste Oil to deep-fry Boil corn kernels in salted water for eight to ten minutes. Drain and keep aside. Grind green chillies and ginger to a coarse paste. Dry roast the cumin seeds and crush lightly. Cut the bread slices into rounds using a cutter or a steel glass. Combine milk with half-cup water and keep aside. In a large bowl, combine the corn kernels, scraped coconut, chopped coriander leaves, green chilli-ginger paste, lemon juice, sugar, cumin seeds, salt and mix well. Dip two slices of bread in the diluted milk, gently squeeze to remove excess water. Place a spoonful of corn mixture on one slice, cover with the second slice and press gently to seal the edges. Similarly prepare the rest of the patties. Heat sufficient oil in a kadai and deep fry patties till golden crisp. Drain onto an absorbent paper. Serve hot with a chutney of your choice.[/font]
