Preheat oven to 180 ºC. Coarsely crush boiled sweet corn in a blender.Transfer into a bowl. Add potato, green chilies, ginger paste,coriander leaves, lemon juice and salt and mix well. Heat oil in a panand sauté onion till light brown. Add this to the corn mixture. Mixwell, divide into twelve equal parts and shape them into oval rolls andset aside. Remove the crusty sides of bread slices and soak them inwater for ten seconds. Squeeze out excess water by gently pressingbetween your palms. Place the potato corn roll on one end of a slice androll the rest over to cover the stuffing firmly. Similarly make rest ofthe rolls. Place all the rolls on a baking tray. Bake in the preheatedoven for approximately twelve minutes or till the rolls turn light brownin color. Serve hot with tomato ketchup or green chutney.