Makai Patties

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

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  • 1.5 cups - cooked corn
  • 1 - medium onion
  • 3 cloves - garlic
  • 1 tsp - canola/vegetable oil
  • 2 - medium potatoes
  • 2 - green chillies
  • 1 tsp - cumin seeds
  • 1-2 slices - whole-wheat bread
  • 1/3 cup - soymilk
  • 3 - spring onions (green and white parts chopped)
  • Salt to taste
  • For spicy tomato sauce:
  • 5-6 spring onions (green and white parts chopped)
  • 2 cloves - garlic (minced)
  • 1 cup - tomato puree
  • 1/3 cup - tomato ketchup
  • 1 tsp - red chilli powder (like paprika)
  • 1 tsp - oil
  • Salt to taste

How to Make Makai Patties

  • Dice and fry the garlic cloves until brown in canola or vegetable oil.
  • Dice and boil the potatoes till tender, keep the skin on. Or zap them in the microwave for 10 minutes.
  • Soak the whole-wheat bread in soymilk until soft.
  • Place all the ingredients in a food processor and process just until you have a mixture that holds together. Don't overdo it and maintain the texture from the corn and the scallions.
  • Divide the dough into 10 balls and then flatten each into a pattie, about 2 inches in diameter. If the mixture is too runny, add some corn flour.
  • Smear or spray some oil over a cast-iron or non-stick skillet. Heat and place the patties without crowding the skillet, and cook on each side until quite brown and crusty.
  • For spicy tomato sauce:
  • Heat the oil in a skillet.
  • Add the spring onions and saute until they start to brown.
  • Add the tomato puree and ketchup and cook until the mixture starts to turn darker.
  • Add chilli powder and salt to taste. Turn off heat.
  • Serve with the Makai Patties.
  • Recipe courtesy: Holy Cow Vegan