Corn and Potato Patties
Authentic South Indian Food Creator · Home Chef
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Corn and potato patties are the perfect evening snack that brings smiles to everyone's faces, especially kids! These crispy golden patties combine the natural sweetness of corn with the soft, comforting texture of potatoes, creating a delightful contrast that's simply irresistible. Whether you're looking for a quick after-school snack or something special for tea time, these patties never disappoint.
What makes these patties so popular is their versatility and kid-friendly appeal. The mild spices and the sweet crunch of corn kernels make them appealing even to picky eaters, while adults appreciate the satisfying texture and flavors. They're also incredibly practical - you can make a big batch and store them in the refrigerator, ready to shallow fry whenever hunger strikes.
This recipe is a lifesaver for busy parents and anyone who loves simple, wholesome snacks. The combination of boiled potatoes and sweet corn creates a naturally binding mixture that holds together beautifully without needing complicated ingredients. Serve them hot with tomato ketchup or green chutney, and watch them disappear within minutes!
Looking for more snacks recipes? Browse all vegetarian recipes →
Ingredients(13 items)
Instructions
💡 Tap a step to mark it doneBoil the potatoes until soft, peel and mash them thoroughly without any lumps. Set aside in a large mixing bowl.
Boil the sweet corn kernels in water for 5-7 minutes until tender. Drain completely and set aside.
Soak the bread slices in water briefly, squeeze out excess water completely and crumble the bread.
Add the boiled corn kernels, crumbled bread, chopped green chillies, grated ginger, and coriander leaves to the mashed potatoes.
Add corn flour, red chilli powder, garam masala powder, chaat masala, and salt to the mixture.
Mix everything together thoroughly until well combined. The mixture should be firm enough to shape into patties.
Divide the mixture into equal portions and shape each portion into round, flat patties.
Spread bread crumbs on a plate. Coat each patty evenly with bread crumbs on all sides.
Heat oil in a shallow pan over medium heat. Place the patties carefully in the pan without overcrowding.
Shallow fry the patties until golden brown and crispy on both sides, flipping carefully. Drain on paper towels.
Serve hot with tomato ketchup, green chutney, or sauce of your choice.
Tips and Tricks
- Make sure the mashed potatoes are completely dry and lump-free for the best texture
- Drain the boiled corn kernels thoroughly to prevent the mixture from becoming too wet
- If the mixture feels too soft, add more corn flour or bread crumbs to bind it better
- You can make the patties ahead and refrigerate them for 2-3 hours before frying for easier handling
- For extra crispiness, use fine bread crumbs and press them gently onto the patties
- Keep the flame on medium while frying to ensure the patties cook through without burning
⚠️ Nutrition values could not be verified for this recipe. Please check manually.
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