Prick the skin of sweet potatoes with fork. Microwave on high for 5 mins in closed microwave safe dish or until done. Once they cool, remove the peel and mash it down.
Roughly pulse the corn kernels. Do not make paste.
Now into mixing bowl, add potatoes, corn, onion, coriander, salt, cumin, red chilli and mix well.
Now into another bowl, add egg and bread crumbs and whisk well.
Now mix the potatoes mixture with egg mixture. Cover and refrigerate for 30 mins.
Meanwhile prepare the dip. Mix yogurt, garlic and coriander together and keep in fridge.
Now shape the mixture into small patties and shallow fry it in oil from both side.
Remove excess oil using paper towel. Serve hot with garlic dip.
