Clean, wash and finely mince corn kernels. Wash, halve, deseed and finely chop capsicum. Peel, wash and finely chop onion, ginger and garlic. Remove stems, wash, deseed and finely chop green chillies. Clean, wash and finely chop coriander leaves.
Wash, boil potatoes, cool and mash them in a bowl. Mix in minced corn.
Add onion, ginger, garlic, green chillies, coriander leaves, soy sauce, two tablespoons of cornstarch, white pepper powder, Ajinomoto and salt into the corn-potato mixture. Mix well. Blend remaining cornstarch with a little water to make a paste of medium thick consistency. Keep aside.
Cut bread slices with a cookie cutter to one and half-inch diameter discs.
Apply a thick layer of the corn mixture on the bread roundels. Apply a little of the blended cornstarch and tip into the sesame seeds. Shake off the excess seeds.
Heat sufficient oil in a wok and deep-fry prepared toasts for two to three minute, stirring frequently or until crisp and golden brown in colour.
Remove, drain onto an absorbent kitchen towel and serve hot with assorted sauces. |
