Corn Potato Cutlets

INGREDIENTS

corn if fresh and tender, scraped   2 cups or boiled & mashed  2 cups ( it shouldn't be watery)
potatoes boiled, peeled, mashed    1 cup
bread crumbs   1/2 cup or more
salt to taste
 ginger-garlic-chilli paste  2 tsp or to taste
fresh coriander leaves chopped   4 tbsp
oil for shallow frying

METHOD

in a bowl, add mashed corn, potatoes, salt, paste, coriander leaves, mix well, if a bit sticky, add some bread crumbs, mix well.
make small cutlets in desired shape, roll in bread crumbs, pat to remove excess crumbs
heat a pan, heat oil, lower heat, add the cutlets carefully, shallow fry well till brown on both sides adding oil as needed. 
drain & serve hot with tomato ketchup or chutney of your choice.



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