Corn Patties in a Tomato Sauce (Makkai Patties)

5 from 1 vote

Savory, juicy and crispy makkai patties or corn patties served in a spicy tomato sauce.

Prep Time20

Cook Time10

Total Time30

Course: Snack

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings (2 patties per person)

Calories: 193kcal

1 ½ cups cooked corn (I used frozen corn and zapped it in the microwave until really tender, about 7 minutes)
1 teaspoon avocado oil or any neutral oil
1 medium medium onion (finely diced)
3 cloves garlic (finely minced)
2 medium potatoes , skin on, diced and then boiled until tender (I zap them in the microwave for 10 minutes)
2 green chili peppers
1 teaspoon cumin seeds
2 small slices whole wheat bread (can use a gluten-free bread)
⅓ cup nondairy milk
3 scallions , green and white parts chopped
Salt to taste

Place all the ingredients in a food processor and process just until you have a mixture that holds together when you pick up a piece and form a ball. Don't overprocess because you don't want a paste-- you should still have some texture from the corn and the scallions.
Divide the dough into 10 balls and then flatten each into a pattie, about 2 inches in diameter (if, for any reason, you find the mixture is too runny, add some cornflour so it holds together. My measurements worked perfectly for me.)
Smear or spray some oil over a cast-iron or non-stick skillet. Heat. Place as many patties as you can without crowding the skillet, and cook on each side until quite brown and crusty.

Heat the oil in a skillet
Add the spring onions and saute until they start to brown.
Add the tomato puree and ketchup and cook until the mixture starts to turn darker.
Add cayenne and salt to taste. Turn off heat.
Serve with the Makai Patties.