Sweet Potato and Corn Kebab / Shakarkandi aur Makai ke Kabab

Shakarkandi / Sweet potato is used a lot in our kitchens especially during vrat's as it is sweet in taste and has lots of carbohydrate that gives you stamina to fast whole day. But do you know that it is very good for diabetic people as the GI index of Sweet Potato is much less than Potato and it taste yummier. I wanted to make something special for our Tea Party so thought why not try to combine corn and  sweet potato and make something interesting yet appealing, ideal for get-together and parties.

I had corns at home and sweet potato thus my kebab were invented.

Sending this link to :

•  Lisha Arvind of Nandoo's Kitchen for her event What's with my cuppa?? organised by Nupur of UK Rasoi
• Vegan Cooking event hosted by Gurus Cooking
• Motions and Emotion event Party on her 100th Post
• Sharanya of Just Not the Cake for her Event - Lets Celebrate Hallowen

So lets make the kebabs and relish them

Preparation time : 15 mins

Cooking time : 30 mins

Serves : 4

Ingredients :

250 gms / 3 medium sized sweet potato

2 medium corns

1/2 cup vegan bread

2 tbsp green chilli paste

1 tbsp ginger

salt to taste

oil for frying 

Method : 

1. Wash and boil sweet potato and corns in pressure cooker.
2. Peel and smash potato, cut kernels from corn.
3. In a bowl mix all the ingredients except oil. Mix well.
4. Divide mixture into 20 equal portions and shape each portion into 2" flat kebab.
5. Heat oil in pan and deep fry them till golden brown in colour on both sides.
6. Serve hot with imli ki chutney and pudina chutney.