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Corn patties

Discussion in 'Cookery Contest Recipes' started by sonu_627, Dec 22, 2005.

  1. sonu_627

    sonu_627 Silver IL'ite

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    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.
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