Corn & Potato Tikiya
Sourced from: Harsharan Matharu's Indian Microwave Cooking Recipes e book.
• 3potatoes
• ½ cup canned corn kernels
• ½ tsp pepper –freshly ground
• 4+2 tbsp bread crumbs
• 2tbsp butter –softned to spread
• salt to taste
Wash and pierce the potatoes and arrange them on a plate . Micro high potatoes in a large plate for 4 minutes. Deseed and dice capsicum into small pieces. Peel the potatoes and mash them thoroughly. Add corn, capsicum, salt pepper and 4 tbsp of bread crumbs. Combine well and form into 8-10 balls. Flatten each ball into a small disc or tikiya. Smear softened butter or oil all and coat with bread crumbs and arrange on plate. Microwave high for 5 minutes at 60% power, turning over once in between.
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