Crush the sweet corn kernels and squeeze well in order to drain brine.
Mix together the potato, cottage cheese, corn flour and corn. Set aside.
Sprinkle salt on the onion and leave it for some time.
Meanwhile, add the ginger, green chilies, coriander, red chili and cumin powder to the potato mixture.
Squeeze the onion to drain off water and add this to the kebab mix.
Form barrel-shaped cutlets and deep fry until crisp.
Serve with mint chutney.
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