BAKED CORN ROLL

BAKED CORN ROLL
Potato and corn rolls wrapped in bread and baked
Preparation Time : 30 minutes
Cooking Time : 25 minutes
Servings : 4

INGREDIENTS
Sweet Corn, boiled 1 cup

Bread 12 slices

Potato, boiled and mashed 1 large

Green chillies, chopped 2

Ginger paste 1 teaspoon

Fresh coriander sprigs , chopped 1/4 cup

Lemon juice 1 teaspoon

Salt to taste

Oil 2 tablespoons

Onion , chopped 1 large

METHOD
Preheat oven to 180 ºC. Coarsely crush boiled sweetcorn in a blender. Transfer into a bowl. Add potato, green chillies, 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 colour. Serve hot with tomato ketchup or green chutney.