Sweetcorn peas kebab

Name: Sweetcorn peas kebab
Cuisine: Indian
Ingredients: 1/2 cup green peas; 1/2 cup sweetcorn; 1/2 tsp cumin seeds; 1 onion; 1 tsp finely chopped ginger; 1 tbsp finely chopped coriander leaves; 1 tbsp finely chopped mint leaves (optional); 1/2-1 tsp red chilli powder; 1/2 tsp garam masala; 1 tsp lemon juice (optional; I didn't use); 4 slices bread crumbs; 2 tbsp corn flour; Salt as per your taste; Oil for shallow frying

Bhumika Gandhi @cook_9755604

#rainbow2
#Helthysnacks

I prepared this sweetcorn green peas cutlet. You can replace it with any vegetable of your choice. Or you can add carrot and green beans and prepare vegetable cutlet.

#rainbow2
#Helthysnacks

I prepared this sweetcorn green peas cutlet. You can replace it with any vegetable of your choice. Or you can add carrot and green beans and prepare vegetable cutlet.

Bhumika Gandhi @cook_9755604

#rainbow2
#Helthysnacks

I prepared this sweetcorn green peas cutlet. You can replace it with any vegetable of your choice. Or you can add carrot and green beans and prepare vegetable cutlet.

#rainbow2
#Helthysnacks

I prepared this sweetcorn green peas cutlet. You can replace it with any vegetable of your choice. Or you can add carrot and green beans and prepare vegetable cutlet.

Saved

Ingredients

1/2 cupgreen peas
1/2 cupsweetcorn
1/2 tspcumin seeds
1onion
1 tspfinely chopped ginger
1 tbspfinely chopped coriander leaves
1 tbspfinely chopped mint leaves (optional)
1/2-1 tspred chilli powder
1/2 tspgaram masala
1 tsplemon juice (optional; I didn't use)
4 slicesbread crumbs
2 tbspcorn flour
Salt as per your taste
Oil for shallow frying

Saved

Steps

1

Mix peas and sweetcorn in a bowl. Add onion, ginger paste, garam masala powder and salt and mix well. Divide into equal portions and shape into round or heart shaped cutlets.
2

Mix cornflour with sufficient water and make a thin batter. Dip the cutlets in it and then coat them with breadcrumbs. Cover with clingfilm and keep them in a refrigerator for fifteen minutes.
3

Heat sufficient oil in a tava and shellow-fry the cutlets on medium heat till golden brown. Drain on absorbent paper. Serve hot.