Corn Baked Rolls

        

By

Rukaiya Abbas

Recipe Ingredients

• Sweet Corn (boiled) 1 cup
• Bread 12 slices
• Potato (boiled & mashed) 1 large
• Green chilies chopped 2
• Ginger paste 1 tsp
• coriander chopped ¼ cup
• Lemon juice 1 tsp
• Salt to taste
• Oil 2 tbsp
• Onion chopped 1 large

Recipe Method

1. Preheat oven to 180 ºC. Coarsely crush boiled sweet corn in a blender.
   Transfer into a bowl. Add potato, green chilies, ginger paste,
   coriander leaves, lemon juice and salt and mix well. Heat oil in a pan
   and sauté onion till light brown. Add this to the corn mixture. Mix
   well, divide into twelve equal parts and shape them into oval rolls and
   set aside. Remove the crusty sides of bread slices and soak them in
   water for ten seconds. Squeeze out excess water by gently pressing
   between your palms. Place the potato corn roll on one end of a slice and
   roll the rest over to cover the stuffing firmly. Similarly make rest of
   the rolls. Place all the rolls on a baking tray. Bake in the preheated
   oven for approximately twelve minutes or till the rolls turn light brown
   in color. Serve hot with tomato ketchup or green chutney.