Sweet Corn Cutlet Recipe
Although a typical cutlet is a slice of meat coated in bread, they are a snack time favorite in every variation. Be it a vegetarian rendition or a non-vegetarian one, they are sheer delights. The delicious crusty outside coupled with the juicy and hot inside is a sure shot recipe for gastronomical magic.
This toasted corn version is as delicious as they are filling. All you need is some veggies and a pan of oil. Get ready for some mind blowing cutlets!
Corn Patties - Crisp melt in the mouth corn patties made with mashed potatoes and stuffed with a spicy corn filling.
Boil potatoes until just done.
Mash it well and add the rest of the ingredients except oil.
Knead well to bind the dough. Moisten up with a little water if the dough dries up. You can also blend half of the mixture in a blender and mix with the rest.
Make 8 balls and flatten them.
Heat a pan with oil and toast them on both sides until golden.
Alternatively, you can even batter fry the corn cutlets. Add 2 tablespoon besan or rice flour to a bowl and make a batter with water. Dip each patty in the batter; place it in the breadcrumbs and coat it well on both sides. Set aside for about 5 to 10 minutes, then toast or deep fry.