Corn Tikkis

 Corn tikkis are an Indian version of veggie burgers.

Filling:

• 1 cup frozen corn kernels
• 1 small can, green chilies, or 3-4 fresh green chilies
• 1/2 cup raisins
• 1" inch fresh ginger, minced
• 1/2 t ground cumin
• 1/2 t cinnamon
• 1/4 t ground cloves
• 1/4 t cayenne
• dash nutmeg
• 1/2 cup peanuts or cashews
• 1 t sugar
• 1 T grated coconut.

Coating:

• 1 lb potatoes, boiled, and peeled then mashed
• 2 slices bread, soaked in water, then squeezed dry.
• 1 cup bread crumbs

1. Combine all the ingredients for the filling, and blend in a food processor or blender or food mill until coarsely pureed.

2. Mix the potatoes and bread, kneading it until smooth.

3. Make tikkis by taking about 2 T of the corn filling and forming it into a small patty. Place about 1 T of the potato mixture on top and bottom, then pat it between your hands, forming a covering for the corn.

4. Heat 1/2 cup cooking oil in a large frying pan, dip the tikki in bread crumbs, then fry over high heat, about 5-10 minutes on each side.

5. Serve with a side dish of chutney and yogurt.