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Bhutte ke Kebab – Sweet corn kebabs

This classic street food dish is the perfect starter for any curry night in. These moreish, crispy sweetcorn bites with a hint of spice from our Tikka Masala Paste Pot are delicious - one is never enough!

2 out of 3 Difficulty
2 out of 3 spice levels Medium
20 mins Preparation

Ingredients

Serves 3 people

  • 1 tin sweet corn (200g), drained
  • 1 block paneer (225g), grated
  • 1 tsp ginger, finely chopped
  • 1 tsp garlic, finely chopped
  • 1 green chilli, finely chopped (optional)
  • 3 tbsp fresh green coriander, chopped
  • 1 Patak's Tikka Masala Paste Pot
  • 1 tsp Garam Masala
  • 2 tsp Chaat Masala (Optional)
  • 1 tbsp melted butter
  • 4 tbsp breadcrumbs
  • Salt, to taste

Method

  1. Roughly chop the drained sweetcorn on a chopping board or in a blender.
  2. Mix the chopped sweet corn with all the other ingredients, except the chaat masala.
  3. Make patties out of this mix and refrigerate them for about 20-30 minutes.
  4. Cook in the oven at 180°C for 8-10 minutes.
  5. Sprinkle the chaat masala over the patties and serve hot with mint and coriander chutney.
  • Serves 3 people

    • 1 tin sweet corn (200g), drained
    • 1 block paneer (225g), grated
    • 1 tsp ginger, finely chopped
    • 1 tsp garlic, finely chopped
    • 1 green chilli, finely chopped (optional)
    • 3 tbsp fresh green coriander, chopped
    • 1 Patak's Tikka Masala Paste Pot
    • 1 tsp Garam Masala
    • 2 tsp Chaat Masala (Optional)
    • 1 tbsp melted butter
    • 4 tbsp breadcrumbs
    • Salt, to taste
    1. Roughly chop the drained sweetcorn on a chopping board or in a blender.
    2. Mix the chopped sweet corn with all the other ingredients, except the chaat masala.
    3. Make patties out of this mix and refrigerate them for about 20-30 minutes.
    4. Cook in the oven at 180°C for 8-10 minutes.
    5. Sprinkle the chaat masala over the patties and serve hot with mint and coriander chutney.