In a large bowl mix together potatoes, onion, green chillies, ginger-garlic paste and salt and mix well.
Soak the bread slices in water for a minute. Remove and squeeze out excess water. Add the bread to the mixture. Add boiled corns and mix well.
Divide the mixture into equal portions. Shape them into cutlet.
Heat sufficient oil in a kadai. Deep fry the cutlets till golden brown in color. Drain on absorbent paper. Serve hot.