Just the other evening while I was relaxing and enjoying the spectacular view of sunset from my balcony, I got a call from my friends. They said they are near my building and would like to drop by for some chit chat with a cup of coffee. I immediately rushed to the kitchen so that I could prepare some light snacks with coffee. So, I picked boiled potato and sweet corn, because they cook fast and you can never go wrong with the combination of these two. Needless to say, we had a great evening with some crispy corn rolls and a nice hot cup of coffee.
Following preparation will make 6 rolls.
1 cup sweet corn, boiled & finely crushed
1 large potato, boiled
1 green chilli chopped
1 teaspoon red chilli flakes
1 teaspoon lemon juice
1 tablespoon mayonnaise
½ teaspoon grated ginger
6 small cubes of cheese or paneer
A generous pinch of mixed herbs or oregano
2 tablespoon corn flour
½ cup cornflakes crushed or bread crumbs
Salt to taste
Oil for deep frying
Peal and mash potato in a bowl and add crushed corn, salt, mayonnaise, mixed herbs, ginger, chilli flakes, chopped green chillies, lemon juice and mix well. Divide this mixture into six portions, fill each portion with cheese or paneer cubes. Shape them in round or oval as you like with damp hands. Refrigerate the rolls for 5-10 minutes.
Mix corn flour in half a cup of water, dip the rolls in this mixture and coat it with crushed cornflakes. To make the rolls crisper you can repeat the coating process. Refrigerate the rolls again for 5 minutes so that it sets properly. Heat oil in a pan and deep fry the rolls on medium heat till it turns golden brown. Drain on an absorbent paper and serve hot with any sauce of your choice.
To avoid deep frying, you can shape the potato and corn mixture into round patties, coat them as mentioned above and shallow fry on both sides till evenly golden brown.
Hope you enjoyed reading this, would love to hear from you. See you soon with another recipe, till then happy cooking.