To make corn patties firstly boil whole potatoes just until fork tender without making them mushy. You can boil them in a pot covering them with enough water or in the instant pot for 6 mins. Alternately you may also peel and cube them and boil in a pan.

If using corn on the cob, boil them until tender and remove the kernels. If using frozen corn, prepare them by defrosting and cooking in a pan until tender.

Mash the boiled potatoes well in a bowl. Add sweet corn, red chilli powder, garam masala, chaat masala (optional), green chilies, ginger, salt, bread crumbs or coriander leaves.

Mix all of the ingredients and taste test. If required add more salt and spices.

Mix well to bind the mixture to a dough. If the dough becomes dry, knead with moist fingers. Troubleshooting tip: You can also blend half of the mixture in a blender and mix with the rest.

Divide the dough to 8 balls and flatten to corn patties.

Heat a pan with 1 tbsp oil. When the oil becomes hot, place the corn cutlets and toast them. When one side is golden and crisp, turn them to the other side with a spatula and toast until golden and crisp.

Pan fry all of the corn patties in batches using 1 tbsp oil per batch.

Serve corn cutlet hot or warm with chutney or sauce.