Coarsely grind 3/4 cup boiled corn kernels, ginger, garlic and green chillies and make a corn paste.
Take mashed potatoes to a large bowl. Add breadcrumbs, corn paste, 1/4 cup whole corn kernels, coriander leaves, garam masala, lemon juice and salt. Mix well.
Grease palms with oil and divide mashed potato-corn mixture into 12 equal portions. Roll each portion into ball and flatten it to make round shaped 1/3 inch thick pattie.
Heat non-stick frying pan (tawa) or griddle over medium flame for shallow frying. Add 2 tablespoons oil and spread it. Place 6-7 patties over it and cook over medium-low flame until bottom surface turns golden brown or for approx. 2-3 minutes.
Flip them and cook another side until golden brown.
Transfer prepared cutlets to a plate and shallow fry remaining patties. Potato Corn cutlets are ready for serving. Serve them hot with tomato ketchup and assortment of chutneys.
