Corn Cutlets Recipe - Healthy crunchy corn snack

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Corn kernels canned, Oil ( ऑइल )

Cuisine : Maharashtrian

Course : Snack

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Corn Cutlets

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

You can also find more Snack recipes like Cherry Cheese Pineapple Cigars, Coconut Rice Fritters, Anda Sev Puri, Basic Dark Sponge. Or try out these recipes from Maharashtrian Cuisine like Nariyal Burfi, Pudina Chutni, Hara Choliya Dahi Ka Chounk, Gode Mutton.

Corn Cutlets Recipe Card

Corn Cutlets
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Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Corn Cutlets

  • Corn kernels canned 1 1/2 cup

  • Oil 4 tablespoons

  • Onions chopped 2 medium

  • Fresh mint leaves 15-20

  • Fresh coriander leaves a few sprigs

  • Cooked rice 1 1/2 cup

  • Potatoes boiled peeled and mashed 2 medium

  • Salt to taste

  • Green chillies chopped 2

  • Crushed red chillies 1/2 teaspoon

  • Fresh bread crumbs 1 cup

Method

Step 1

Heat 2 tbsps oil in a non stick pan. Add onions and sauté. Drain the corn and put in a bowl. Finely chop coriander and mint leaves.When the onions turn a light brown, add it to the corn.

Step 2

Add cooked rice, mashed potatoes, salt, green chilies, crushed red chillies, coriander and mint leaves and mix well mashing the contents slightly.

Step 3

Add breadcrumbs and mix. Rest the mixture for 10-15 minutes.Heat 2 tbsps oil in another non stick pan. Divide into equal portions and shape each portion into an oval shaped cutlet.

Step 4

Press lightly and place in the second pan in a single layer. Fry, turning sides, till both sides are equally golden.Serve hot with any sauce or tomato ketchup. You can even cook them in an oven. Spray a little oil over them and cook in a preheated oven at 180°C.

How to make Corn Cutlets

Step 1

Heat 2 tbsps oil in a non stick pan. Add onions and sauté. Drain the corn and put in a bowl. Finely chop coriander and mint leaves.When the onions turn a light brown, add it to the corn.

Step 2

Add cooked rice, mashed potatoes, salt, green chilies, crushed red chillies, coriander and mint leaves and mix well mashing the contents slightly.

Step 3

Add breadcrumbs and mix. Rest the mixture for 10-15 minutes.Heat 2 tbsps oil in another non stick pan. Divide into equal portions and shape each portion into an oval shaped cutlet.

Step 4

Press lightly and place in the second pan in a single layer. Fry, turning sides, till both sides are equally golden.Serve hot with any sauce or tomato ketchup. You can even cook them in an oven. Spray a little oil over them and cook in a preheated oven at 180°C.

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