Combine boiled and mashed potatoes with finely chopped carrots beans, bell peppers, baby corn, coriander, ginger, and garlic. Season with salt and black pepper powder. Add cornflour and make a dough like mixture. Make small roundels from the mixture and shape them like a lollipop. Arrange lollipops on the julienned sugarcane sticks. Spread crushed cornflakes in a plate and coat the sugarcane lollipops with it. Heat oil and deep fry the lollipops. Set aside on a tissue paper. To serve, add chopped lettuce and sweet chilli sauce to the base of shot glasses and then place the sugar cane lollipops in them.