Mash corn kernels coarsely.

Heat 2 tbsp. oil in a heavy saucepan.

Add ginger, garlic, chilli, turmeric, asafoetida, stir.

Add corn, potato, coriander, flour, salt, and lemon juice.

Stir continuously, till not soggy. A firm lump should form.

Cool, shape into patties with greased palms.

Roll in the breadcrumbs.

Deep fry in hot oil, till golden.

Drain, serve piping hot with ketchup.

Note: You may even shallow fry instead of deep frying, on a thick griddle.

Making time: 30 minutes Makes: 10-11 patties Shelflife: Best fresh