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Wednesday, August 17, 2011

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.

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