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Corn Cutlets

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Healthy crunchy corn snack

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 16-20 minutes

Cooking time : 11-15 minutes

Servings : 4

Corn Cutlets

Main Ingredients

Corn kernels canned, Oil

Cuisine

Maharashtrian

Course

Snack

Level Of Cooking

Medium

Calories

2546

Carbohydrates

441.5

Protein

47.5

Fat

69.4

Ingredients

  • Corn kernels canned
    1 1/2 cup
  • Oil
    4 tablespoons
  • Onions chopped
    2 medium
  • Fresh mint leaves
    15-20
  • Fresh coriander leaves
    a few sprigs
  • Fresh coriander leaves
    11/2 cup
  • Potatoes boiled peeled and mashed
    2 medium
  • Salt
    to taste
  • Green chillies chopped
    2
  • Crushed red chillies
    1/2 teaspoon
  • Fresh bread crumbs
    1 cup

Method

Step 1


Heat 2 tbsps oil in a non stick pan. Add onions and sauté. Drain the corn and put in a bowl. Finely chop coriander and mint leaves.When the onions turn a light brown, add it to the corn.

Step 2


Add cooked rice, mashed potatoes, salt, green chilies, crushed red chillies, coriander and mint leaves and mix well mashing the contents slightly.

Step 3


Add breadcrumbs and mix. Rest the mixture for 10-15 minutes.Heat 2 tbsps oil in another non stick pan. Divide into equal portions and shape each portion into an oval shaped cutlet.

Step 4


Press lightly and place in the second pan in a single layer. Fry, turning sides, till both sides are equally golden.Serve hot with any sauce or tomato ketchup. You can even cook them in an oven. Spray a little oil over them and cook in a preheated oven at 180°C.

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