METHOD
OF PREPARATION
1. Clean, wash and finely mince corn kernels. Wash,
halve, deseed and finely chop capsicum. Pel, wash and finely chop
onion, ginger and garlic. Remove stems, wash, deseed and finely
chop green chillies. Clean, wash and finely chop coriander leaves.
2. Wash, boil potatoes, cool and mash them in a
bowl. Mix in minced corn.
3. Add onion, ginger, green chillies, coriander
leaves, soy sauce, two tablespoons of cornstarch, white pepper powder,
Ajinomoto and salt into the corn-potato mixture. Mix well. Blend
remaining cornstarch with a little water to make a paste of medium
thick consistency. Keep aside.
4. Cut bread slice with a cookie cutter to one
and half- inch diameter discs.
5. Apply a thick layer of the corn mixture on the
bread roundels. Apply a little of the blended cornstarch and dip
into the sesame seeds. Shake off the excess seeds.
6. Heat sufficient oil in a work and deep-fry prepared
toasts for two to three minutes, stirring frequently or until crisp
and golden blow in colour.
7. Remove, drain onto an absorbent kitchen towel
and serve hot with assorted sauces.
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