Corn Bread Roll

Ingredients 

• 1 cup boiled corn kernels, coarsely crushed 
• 8 white bread slices
• 1 medium potato, boiled, peeled and mashed
• 1 small onion, finely chopped
• 1-2 green chillies, finely chopped
• 2 teaspoons ginger-garlic paste 
• 1 tablespoon lemon juice 
• 1 tablespoon chopped fresh coriander leaves 
• Salt to taste 
• Oil for brushing
• Tomato ketchup for topping 

Method

1. Preheat oven to 180° C.
2. Mix together corn kernels, potato, onion, green chillies, ginger-garlic paste, lemon juice, coriander leaves and salt in a bowl. 
3. Trim the edges of bread slices. 
4. Sprinkle some water on each bread slice and lightly flatten between your palms. Put a portion of corn mixture in the center, bring the ends together, press to seal and shape into an oval. 
5. Line a baking tray with a silicon mat, place the rolls and brush some oil on top. Put the tray into the preheated oven and bake for 10-15 minutes. Remove from oven. 
6. Serve hot topped with some tomato ketchup.