Total Time: 25-30 minutes
Serves: 4 adults
We always have a packet of frozen American Sweet Corn in our refrigerator. American Sweet Corn is so versatile and you can create so many different dishes with it. Last week I happened to experiment and make these beautiful Corn Cutlets. The preparation and cook time took less than 30 minutes and the outcome was delicious. The cutlets have a nice crispy crust which is balanced by the mashed potatoes which just melts in your mouth, the spiciness of the dish is perfectly balanced by the sweetness of the corn. This can be served as a snack or appetizer, or you may have it as a side dish with jeera rice or peas pulao. I had shallow fried the cutlets but you may deep fry it, although I feel shallow frying them keeps them tasty and healthy at the same time. This recipe yields about 4-6 cutlets.
INGREDIENTS:
1. 1 cup Sweet Corn kernels, boiled
2. 2 medium sized potatoes, boiled and mashed
3. ½ cup finely chopped capsicum (optional)
4. 3-4 tbsp finely chopped coriander leaves
5. 2 tbsp finely chopped onions
6. 1-2 finely chopped green chilies
7. ½ tsp red chili powder
8. ½ tsp cumin or jeera powder
9. 2 tbsp corn flour or rice flour
10. Salt to taste
11. 2 tbsp oil for frying
METHOD:
1. In a bowl place the mashed potato. Add cumin powder, red chili powder and salt and mix well.
2. Add the sweet corn kernels, chopped capsicum, onion, green chilies and coriander leaves and combine them well with the mashed potato.
3. Take a bit of the mixture in your hand and round them up to balls. Press them gently with your palms to shape them like cutlets. (Depending on the desired size of the cutlets, take as much of the mixture as you want)
4. Coat these cutlets evenly with corn flour.
5. Heat oil in a pan. Fry these cutlets till they are beautifully fried.
6. Gently remove excess oil from the fried cutlets using kitchen tissue papers.
7. Serve hot with mint chutney or tomato ketchup.
TIPS: If you do not have corn flour at home, coat the cutlets using bread crumbs. If you want to avoid frying the cutlets, you can make them in the oven as well. Brush the cutlets with a little bit of oil and cook them in a preheated oven at 180 degrees Celsius for 10 minutes or till the cutlets have a beautiful golden brown hue.
Also See: Cheese Corn Poppers
Recipe by: Sukanya Saha
Serves: 4 adults
We always have a packet of frozen American Sweet Corn in our refrigerator. American Sweet Corn is so versatile and you can create so many different dishes with it. Last week I happened to experiment and make these beautiful Corn Cutlets. The preparation and cook time took less than 30 minutes and the outcome was delicious. The cutlets have a nice crispy crust which is balanced by the mashed potatoes which just melts in your mouth, the spiciness of the dish is perfectly balanced by the sweetness of the corn. This can be served as a snack or appetizer, or you may have it as a side dish with jeera rice or peas pulao. I had shallow fried the cutlets but you may deep fry it, although I feel shallow frying them keeps them tasty and healthy at the same time. This recipe yields about 4-6 cutlets.
INGREDIENTS:
1. 1 cup Sweet Corn kernels, boiled
2. 2 medium sized potatoes, boiled and mashed
3. ½ cup finely chopped capsicum (optional)
4. 3-4 tbsp finely chopped coriander leaves
5. 2 tbsp finely chopped onions
6. 1-2 finely chopped green chilies
7. ½ tsp red chili powder
8. ½ tsp cumin or jeera powder
9. 2 tbsp corn flour or rice flour
10. Salt to taste
11. 2 tbsp oil for frying
METHOD:
1. In a bowl place the mashed potato. Add cumin powder, red chili powder and salt and mix well.
2. Add the sweet corn kernels, chopped capsicum, onion, green chilies and coriander leaves and combine them well with the mashed potato.
3. Take a bit of the mixture in your hand and round them up to balls. Press them gently with your palms to shape them like cutlets. (Depending on the desired size of the cutlets, take as much of the mixture as you want)
4. Coat these cutlets evenly with corn flour.
5. Heat oil in a pan. Fry these cutlets till they are beautifully fried.
6. Gently remove excess oil from the fried cutlets using kitchen tissue papers.
7. Serve hot with mint chutney or tomato ketchup.
TIPS: If you do not have corn flour at home, coat the cutlets using bread crumbs. If you want to avoid frying the cutlets, you can make them in the oven as well. Brush the cutlets with a little bit of oil and cook them in a preheated oven at 180 degrees Celsius for 10 minutes or till the cutlets have a beautiful golden brown hue.
Also See: Cheese Corn Poppers
Recipe by: Sukanya Saha