SESAME CORN TOAST
Ingredients:
Corn kernels (fresh) 1 cup (crushed)
Capsicum 1 (chopped finely)
Onions 1 (chopped finely)
Ginger 1 inch (grated)
Garlic 4-6 cloves (grated)
Green chillies 2-3 (finely chopped)
Coriander leaves ¼ cup (chopped finely)
Potatoes 3 (boiled and mashed)
Soy sauce ½ tbsp
Corn starch ¼ cup
Pepper powder ½ tsp
Salt to taste
Bread slice 8
Sesame seeds ½ cup toasted
Oil for frying
Method:
Add onion, garlic, ginger, green chillies, coriander leaves, soy sauce, 2 tbsp of cornstarch, pepper powder and salt to corn and potatoes. Mix thoroughly.
Blend the remaining cornstarch in half cup of water. Cut bread slices in round shape with cutter or katori.
Brush the bread pieces with corn starch and apply a thick layer of the corn mix. Smoothen with wet hands. Sprinkle sesame seeds and press lightly and refrigerate for 15 mions.
Heat oil in a kadahi and deep fry them on high flame till they are golden brown. Serve hot with sauce or chutney.
Labels: CORN CUTLET, CUTLET, HEALTHY SNACKS, TIL CUTLET
