Corn Patties in a Tomato Sauce (Makkai Patties)
Servings: 5 servings (2 patties per person)
- For the corn patties:
- 1 1/2 cups cooked corn (I used frozen corn and zapped it in the microwave until really tender, about 7 minutes)
- 1 medium onion and 3 cloves of garlic , diced and then fried until brown in 1 tsp
- canola/vegetable oil
- 2 medium potatoes , skin on, diced and then boiled until tender (I zap them in the microwave for 10 minutes)
- 2 green chillies
- 1 tsp cumin seeds
- 1 big or 2 small slices of whole-wheat bread , soaked in 1/3 cup soymilk until soft
- 3 spring onions , green and white parts chopped
- Salt to taste
- For the spicy Tomato Sauce
- 5-6 spring onions , green and white parts chopped
- 2 cloves garlic , minced
- 1 cup tomato puree
- 1/3 cup tomato ketchup
- 1/2 - 1 tsp red chilli powder , like paprika
- 1 tsp oil
- Salt to taste
Make the corn patties:
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.
Make the tomato sauce:
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 chilli powder and salt to taste. Turn off heat.
Serve with the Makai Patties.