Corn Cheese Patties

It was my hubby’s birthday on last Friday and I wanted to make many starters for his birthday. My idea was to make 4-5 starters and no main course. He is very fond of patties and that is why you will find many recipes in my blog,- Til Tikkis, Mint Paneer Tikkis and Aloo badam patties are some of them. I find patties ideal for parties, tea time snacks and Sunday brunch. Love them :)

I made these patties with boiled mashed potatoes and sweet corn. They taste best when escorted with green spicy chutney. A little amount of green chilli brings the exact punch, corn adds in apt sweetens, lime juice balances the zing and mozzarella cheese oozes out spot on flavour and taste. So if you have ever imagined plain potato patties with some awesomeness included-Try Corn Cheese Patties :)

Ingredients:

Boiled and mashed potatoes -1 cup

Boiled corn – 1/4 cup

Lime juice - 1 tsp

Green chilli chopped-2

Chat Masala - 1/2 tsp

Grated mozzarella cheese-1/8 cup

Green Coriander chopped- 2 tsp

Salt - to taste

Bread crumbs to coat

Oil to sprinkle

Method:

In a bowl combine sweet corn, mashed potatoes, salt, lime juice, green chilli, chat masala, cheese and coriander. Mix well.

Divide the dough in 6 equal parts and flatten the tikkis a bit to shape like patties.

Coat the tikkis in the breadcrumbs and keep in fridge for half an hour.

Heat a pan and add oil. Cook on medium-low heat until golden both the sides.

Notes: Adding cheese is optional. In fact you can add any other cheese also if you can get mozzarella.

Freezing the tikkis helps in holding the shape but if in hurry omit this step.

If you feel the mixture is not tight, consider adding corn flour or bread crumbs.

I wanted to make healthier one so I toasted on pan with little oil, however it can be shallow fried.

Tatse:

Spicy and cheesy.

Mint Cottage Cheese Patties/Paneer Pudhina Tikki

Oh yes! Its summer time and I wanted to eat something grilled, simple and spicy.And , I remembered the simple, easy to make and awesome tikkis with paneer that I had once in a resort back in India. These are tasty Pudhina Paneer tikkis served piping hot and is absolute delight for summer barbeque and picnics

Ingredients:

1 cup crumbled cottage cheese/paneer

2 tablespoons corn flour

1tbsp oil

2 tablespoons chopped mint leaves/pudhina

1 green chilli finely chopped

1 teaspoon chat masala

Salt according to one’s taste

Method:

Mix all the ingredients in a bowl

Wet for palms a bit and roll them into the round shape of tikkis/patties. It’s important to wet your hands; otherwise it is difficult to make the tikkis.

Heat a tawa/pan and add a tablespoon of oil and pan grill the tikkis until brown on both sides.

Serve Pudhina Paneer Tikkis hot with chutneys or dips.

Aloo Badam Tikki/ Potato Almond Patties

Aloo tikki/ potato patties are my all favourite. Potato Almond Patties is the new twist to old boring aloo tikki. Belive me when you add almonds to the tikkis the taste gets crunchier and thus tastier. These are perfect starter and will be enjoyed by all.

Ingredients:

• Potatoes - 3 to 4
• Onion finely chopped    - ¾ cup
• Turmeric powder/haldi - a pinch
• Red chilly powder- 1 tsp
• Amchoor powder/dry mango- ¼ tsp
• Ginger garlic paste - ½ tsp
• Cumin powder/jeera - ¼ tsp
• Chaat masala powder - ¼ tsp
• Green chillies chopped  - 1 tsp
• Lemon juice - 1 tsp
• Bread Crumbs- 5 tbsp
• Almonds -1 cup
• Freshly chopped coriander leaves - 2 tbsp
• Salt to taste
• Oil to shallow fry               

Method:

1. Wash and boil the potatoes in their skin, until tender & soft. I cook them in pressure cooker for 4 to 5 whistles.
2. Dry roast the almonds (put aside some to garnish) and powder it in the mixer.
3. Once the pressure goes off, peel the skin and mash the potatoes.
4. In a wide bowl, add the mashed potatoes, finely chopped onion, turmeric, red chilly, amchoor, salt, ginger garlic paste, cumin, chaat masala, green chillies, almond powder & coriander leaves.
5. Squeeze fresh lemon juice and bread crumbs to it & mix thoroughly.
6. With oiled hands, divide it into equal portions and roll them into balls.
7. Flatten them to small disc shape. Garnish with almond on the top
8. Heat a pan on medium flame.
9. Add oil and fry .When they’re golden brown and crisp at both sides, remove the tikkis.

Serve hot with chutneys or dips.