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| Main Ingredients | Potatoes, Corn kernels |
| Cuisine | Punjabi |
| Course | Snacks and Starters |
| Prep Time | 11-15 minutes |
| Cook time | 6-10 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients list for Corn N Allo Cutlets
- 3 medium Potatoes boiled peeled and mashed
- 1/2 cup Corn kernels boiled
- 1 medium Onion chopped
- 2-3 Green chillies chopped
- 1 teaspoon Ginger-garlic paste
- to taste Salt
- 2 Bread slices
- to deep fry Oil
Method
- In a large bowl mix together potatoes, onion, green chillies, ginger-garlic paste and salt and mix well.
- Soak the bread slices in water for a minute. Remove and squeeze out excess water. Add the bread to the mixture. Add boiled corns and mix well.
- Divide the mixture into equal portions. Shape them into cutlet.
- Heat sufficient oil in a kadai. Deep fry the cutlets till golden brown in color. Drain on absorbent paper. Serve hot.
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