Corn Cutlet

Cutlets made of sweet corn and potatoes make a delicious snack. Goes extremely well with green chutney or even ketchup.

Ingredients:

• Sweet Corn Kernels - 2 cups
• Boiled Potatoes - 1 big or 2 small
• Bread Crumbs - 3 tbsp
• Green Chillies - 2 or to taste
• Red Chili Powder - to taste
• Cumin seeds- 1 tsp
• Chopped Cilantro - 2 -3 tbsp
• Grated Ginger - 1 tsp
• Salt -to taste
• Asafoetida - a pinch
• Oil - for shallow frying

Directions:

• Boil the potatoes, mash them up , keep aside in a mixing bowl.
• Boil Corn kernels, let it cool, drain all the water, grind coarsely, mix it with the mashed potatoes.
• Add finely chopped green chillies, chopped cilantro, grated ginger, cumin seeds, salt, red chili powder, asafoetida and mix well.
• The mixture might be too moist, so we need to add bread crumbs to bind them together. If you think 3 tbsp of bread crumbs it too less and the mixture is still too moist, add some more bread crumbs.
• To shallow fry the cutlets, heat around 3-4 tbsp of oil in a pan. Take a lemon sized ball of the mixture, flaten it a bit and carefully drop it in the oil.
• Place around 4-5 such cutlets in the pan at once, depending upon how big your pan is.
• Let it fry for 3-4 minutes on medium heat and then toss it to the other side . Let the other side also fry till the cutlets are brownish and crispy.
• Remove on a paper towel to drain out the excess oil.
• Serve hot with green chutney or ketchup.