CRISPY & CHEESY CORN CUTLET
- E2 Correspondent
- Jul 18
- 1 min read
Recipe by: Prajna Nayak
This monsoon, skip the usual chai-pakora routine and try these Crispy & Cheesy Corn Cutlets—quick to make and irresistibly delicious!
INGREDIENTS
o 1 cup boiled sweet corn
o 2 medium sized boiled potatoes
o ½ cup grated mozzarella or processed cheese
o 1 finely chopped green chili
o 1 tbsp ginger-garlic paste
o 2 tbsp chopped coriander leaves
o ½ tsp red chili flakes
o Salt to taste
o 2 tbsp cornflour
o Bread crumbs
o Oil
METHOD
1. In a large bowl, mix crushed corn, mashed potato, cheese, green chili, ginger-garlic paste, coriander, chili flakes, and salt.
2. Add cornflour to help bind the mixture. If it feels too soft, add a spoon of breadcrumbs.
3. Shape the mixture into small tikkis or cutlets.
4. Roll each cutlet in breadcrumbs for that extra crunch.
5. Heat oil in a pan and shallow fry on medium heat till both sides turn golden brown.
6. Serve hot with green chutney or spicy tomato sauce.
TIP
Add a pinch of chaat masala or squeeze lemon on top before serving for a tangy kick!
