Scrumptious vegetarian seekh kebabs grilled with sweetcorn and potato
2 cup Sweet Corns
2 Medium size boiled Potatoes
2 tbsp Corn flour
1 Onion finely chopped
1/2 tsp Black pepper powder
1/2 tsp Garam masala
1/2 tsp Cumin powder
1 tsp Red chilli powder
1 tbsp Lemon juice
2 Green chillies finely chopped (optional)
½ bunch Coriander/Cilantro leaves finely chopped
Bread crumbs (if required as binding and for crispiness)
Salt to taste
2 tbsp Butter for basting
Oil for greasing
Boil the sweet corns and then grind in the mixer to form a coarse paste.
Peel skin from the boiled potatoes and mash with hands.
Mix the corn paste along with the mash potatoes and all other ingredients, except for oil and butter.
Make a nice solid dough which is not too watery or soggy. If required add some more bread crumbs to the dough.
Using wet hands or grease hands with oil, take a little corn mixture and spread it around skewers. Press firmly.
Preheat oven to 220-250°C. Arrange the kebabs on a baking tray lined with baking paper. Cook in oven for 10 to 12 minutes.
Overcooking in the oven can harden kebabs, therefore to retain their moisture remove them from oven after 10 minutes and before serving, just shallow fry in a griddle pan until they turn golden brown.
Remove from skewers after the kebab is cooked completely and brush with butter.
Serve hot with Mint-Coriander Chutney and lemon wedges.