Corn Seekh Kebab
Vegetarian/Awadhi cuisine/appetizer

Yield: approx  7 medium kebab



Cooked corn (tin corn is fine): 1 cup (make a fine paste

Boiled potato: 1 large (mashed)

Bread slice: 1 slice

Bread crumb: ½ cup

Green chilies: 4 minced (avoid minced green chilies for kids and add more red chili powder)

Ginger:1 tsp minced

Cilantro: 2 tbsp miced

Chili powder: ½ tsp

Garam masala: ½ tsp

Lemon juice: 1 tbsp

Salt: appr 1 tsp (adjust the salt level according ur taste bud)

Oil:  2 or 3 tsp to shallow fry





For one potato, I usually throw in microwave and use the bake option. Ready in 4 minutes. Remove the skin and mash it.

If using the can corn drain well, and make a smooth paste.

Dip in water the bread slice and squeeze out the excess and crumble.

Mix the corn, potato, bread and all the ingredients except oil.

Adjust the spice and salt, take a medium size ball, make an oblong shape and make little longer and thicker.

Add a tsp of oil in pan  and place the kebab and shallow fry in medium heat..

Serve with yogurt cilantro dip



Cilantro yogurt dip

Cilantro: washed ½ cup Packed

Yogurt/curd: ½ cup

Water: 2 tbsp

Salt: ¼ tsp

Lemon juice: ½ tsp

Green chili: 1 or 2 chilies


Throw all the ingredients in food processor and make a fine puree (you can even pass through a strainer if you want). Adjust the salt at the end and enjoy with any kebab.