Saturday, 17 February 2018

Corn Cutlet

Corn cutlet is very tasty and easy. A perfect tea time snack especially in monsoon. I have two recipes, both are equally tasty.


Recipe 1
Ingredients:
  • Sweet corn, boiled- 1 ½ cup
  • Potatoes, boiled- 2 medium
  • Onion, chopped- ¼ cup
  • Fresh coriander, finely chopped- ¼ cup
  • Chilli flakes- 1 ½ tsp
  • Black pepper, freshly ground- 1 tsp
  • Mix herbs- ½ tsp
  • Fresh bread crumbs- from 2 slices (Just torn the slices and grind coarsely.)
  • Salt- to taste
  • Oil for shallow frying- as required

Method:
  • Grind coarsaly boiled corns without water.
  • Peel and mash the potatoes.
  • Combine together all ingredients except oil in a bowl and mix well.
  • Divide the mixture into equal portions.
  • Shape each portion into a ball and then press it between your palms to give it a flat tikki shape.
  • Heat some oil in a pan/tava. Shallow fry the cutles on medium heat untill they turn into golden brown.
  • Serve hot with a ketchup or chuteny.


Recipe 2
Ingredients:
  • Sweet corn, boiled- 1 ½ cup
  • Potatoes, boiled- 2 medium
  • Onion, chopped- ¼ cup
  • Fresh coriander, finely chopped- ¼ cup
  • Green chilli- 3 to 4
  • Garlic- 5 cloves
  • Ginger, chopped- 1 inch
  • Fresh bread crumbs- from 2 slices (Just torn the slices and grind coarsely.)
  • Salt- to taste
  • Oil for shallow frying- as required

Method:

  • Grind coarsaly boiled corns along with garlic, ginger and green chilies without water.
  • Peel and mash the potatoes.
  • Combine together all ingredients except oil in a bowl and mix well.
  • Divide the mixture into equal portions.
  • Shape each portion into a ball and then press it between your palms to give it a flat tikki shape.
  • Heat some oil in a pan/tava. Shallow fry the cutles on medium heat untill they turn into golden brown.
  • Serve hot with a ketchup or chuteny.