Corn and Cashew Cutlet

Ingredients list for Corn and Cashew Cutlet

• 1 tin Sweet corn
• 6-8 Cashewnuts crushed
• 2 tablespoons Extra virgin olive oil
• 2 medium Onions chopped
• to taste Salt
• 1/2 tablespoon Red chilli powder
• 3 medium Potatoes boiled, peeled and mashed
• 1 cup Fresh bread crumbs
• 2 tablespoons Cornflour/ corn starch + for dusting

Method

1. Drain sweet corn and rinse in fresh water. Crush them in a chopper.
2. Heat 2 tbsps extra virgin olive oil in a non stick pan, add onions and corn and sauté.
3. Add salt and red chilli powder and mix. Cook till dry and transfer into a bowl.
4. Set aside to cool. Heat sufficient oil in a kadai.
5. Add cashewnuts, potatoes and breadcrumbs and mix well. And 2 tbsps cornstarch and knead well.
6. Shape into medium sized tear shaped cutlets. Dust your palms with cornstarch and gently press the cutlets.
7. Slide them into hot oil, a few at a time, and deep fry till golden and crisp.
8. Drain on absorbent paper and serve hot.

Nutrition Info