Ingredients

• 1 kg - potatoes, boiled, peeled and grated
• 100 gms - each blanched corn kernels, boiled chickpeas and finely chopped onion
• 50 gms - each, finely chopped ginger, green chilli and coriander leaves
• Cumin powder, lemon juice
• Salt and black pepper powder to taste
• Oil for deep frying

How to Make Potato, corn, chickpea cutlets

• Mix together all the ingredients and chill till cold.
• Divide the mixture into small portions and shape them into patties.
• Heat oil in a frying pan and shallow fry in medium hot oil in batches till golden brown on both sides.
• Serve with chilli sauce.