Mini Corn Cakes

4 tablespoons vegetable oil
1 small onion, peeled and chopped
1 clove of garlic, peeled and grated or chopped
7 ounce baking potato, boiled, peeled, and mashed
1 green chile, deseeded and finely chopped
2 tablespoons finely chopped red bell pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1/3 cup Cheddar cheese, grated
Salt to taste
1 1/4 cup corn kernels (dried as much as possible if using canned or frozen)
3 rounded tablespoons gram (chickpea) flour

Heat 2 teaspoons of the oil in a frying pan and fry the onion until soft and golden.  Add the garlic and cook for 30 seconds.  Take off the heat and place in a bowl.  Add the potato, chile, red bell pepper, spices, cheese, and salt.

Puree three-quarters of the corn in a blender and add both this and the whole kernels to the onion mixture.

Place the gram flour in a dry pan and stir-fry until the flour turns a shade darker and emits its distinctive smell, around 2-3 minutes.  Mix into the corn.  Using clean, oiled hands, make 8 cakes with the mixture.

Heat the remaining oil in a large non-stick or cast iron frying pan.  Add the corn cakes to the pan and cook over a low heat until the bottoms have turned golden.  Turn over and brown the other side.

Makes 8.

From Anjum's New Indian by Anjum Anand, with minor change