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.