Cheese Corn Balls; a Vegetarian Diet to Fill Your Appetite

It is a no onion, no garlic recipe with few ingredients that include potatoes, sweet corn, cheddar, ginger, green chilies, and fresh coriander leaves. The sweet corns reveal out the sweetness, ginger and green chilies add a touch of spicy flavor and the option of cheddar and coriander leaves adjusts all the flavors. You can include any other flavor you want, like red chilies flakes, oregano or garlic powder. For cheesier burst, you can place a small cube of cheese in the middle of the cheese corn balls, so it gives you creamy and cheesy flavor inside.

INGREDIENTS

· Sweet corn - 3/4 cup, boiled

· Potatoes - 2, medium, boiled and peeled

· Cheese - 3/4 cups, grated

· Corn flour - 2 tbsps

· Ginger-green chilli paste - 1 tsp

· Black pepper powder - 1/4 tsp

· Coriander leaves - 1/4 cup, chopped

· Salt to taste

· Oil for deep frying

· Corn flour for coating

· Breadcrumbs for coating

For Batter

· All purpose flour - 2 tbsps

· Corn flour - 2 tbsps mixed in 1/2 cup water

· Salt to taste

METHOD

1. Pressure cooks the potatoes with skin till soft on touch. Do not overcook them. Cool, peel and grate the potatoes.

2. Coarsely crush the boiled sweet corn in a mixer grinder.

3. In a bowl, add the grated potatoes, crushed sweet corn, grated cheese, salt, black pepper powder, ginger and green chili paste, coriander leaves and corn flour. Mix all the ingredients to a smooth mixture. There should be no moisture. If the mixture has a lot of moisture or soggy, add breadcrumbs to help bind the mixture. Make small lemon sized balls of the cheese corn mix and set in fridge for a few minutes.

4. Heat oil for deep frying in a heavy bottomed vessel. Lightly coat the cheese corn balls in corn flour, dip in the batter and place over bread crumbs. The balls should be evenly coated with bread crumbs.

5. Place each ball in the hot oil and reduce flame to medium high. Do not overcrowd the vessel by adding too many balls. Towards the end of the cooking process increase heat and deep fry till golden brown in color. Carefully remove the fried balls onto an absorbent paper.

6. Place the cheese corn balls in a serving bowl and serve with tomato ketchup.