CRISPY Corn Cutlets

Name: CRISPY Corn Cutlets
Total time: 600 s
Yield: 12-15 cutlets
Cuisine: Indian
Ingredients: 1 1/2 cup Sweet corn (boiled and mashed); 1 Potato (boiled and mashed); 1 cup Poha; 2 Green chillies (or as per taste, minced); 1 Onion (finely chopped); 1/2 cup Mint leaves (chopped finely); 1 tsp Chilli Powder; 1 tsp Cumin powder; 1/2 tsp Amchoor or as per taste; To taste Salt; 1/4 tsp Pepper; As needed Fresh coriander; 1 cup Cornflakes; 1 tbsp Cornflour

rosy bansal @cook_14121057

CRISPY Corn Cutlets

rosy bansal @cook_14121057

Saved

Ingredients

10 mins

12-15 cutlets

1 1/2 cupSweet corn (boiled and mashed)
1Potato (boiled and mashed)
1 cupPoha
2Green chillies (or as per taste, minced)
1Onion (finely chopped)
1/2 cupMint leaves (chopped finely)
1 tspChilli Powder
1 tspCumin powder
1/2 tspAmchoor or as per taste
To tasteSalt
1/4 tspPepper
As neededFresh coriander
1 cupCornflakes
1 tbspCornflour

Saved

Steps

10 mins

1

Blend the boiled sweet corn to a rough paste.
Soak the poha in water for 3 minutes and then drain the water.
2

Add the boiled and mashed potato, poha, chopped onions, green chillies, red chilli powder, cumin, amchoor, mint, salt, pepper, coriander and mix everything together.
3

Crush some cornflakes and mix with cornflour.
Form small cutlets and dunk them in the cornflakes mixture.
4

Deep fry these and serve hot!
For a healthier option you can bake them for 10 minutes at 180’C and then deep fry until golden.