BAKED CORN ROLLS

Preparation Method :

• Preheat the oven to 180°C/350°F/ Gas Mark 4.
• Coarsely crush the boiled sweet corn in a blender. Transfer into a bowl.
• Add the potato, green chillies, ginger paste, fresh coriander, lemon juice and salt and mix well.
• Heat the oil in a pan and saute the onion till light brown. Add to the corn mixture and mix well. Divide the mixture into 12 equal portions and shape each one into an oval and set aside.
• Soak the slices of bread, one at a time, in water for about 10 seconds.
• Squeeze out the excess water by gently pressing each slice between your palms. Place a potato-corn oval at one end of each slice and roll firmly to enclose the oval completely.
• Place the rolls on a greased baking tray. Bake for approximately 12 minutes or till the rolls turn light brown.
• Serve hot with tomato ketchup or green chutney.