How to make Corn and Cashew Cutlet -
Deep fried cutlets made with corns and cashew nuts.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Sweet corn (मकई के दाने), Cashewnuts (काजू)
Cuisine : Indian
Course : Snacks and Starters
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For more recipes related to Corn and Cashew Cutlet checkout Corn Pudding, Bhuna Bhutta, Sweet Corn Crunch Cake, Cream Style Corn Espresso . You can also find more Snacks and Starters recipes like Pizza Panne Idli Skewers Aloo Cheese Frankie - SK Khazana Hot Garlic Paneer
Corn and Cashew Cutlet Recipe Card
Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Corn and Cashew Cutlet Recipe
Sweet corn 1 tin
Cashewnuts crushed 6-8
Extra virgin olive oil 2 tablespoons
Onions chopped 2 medium
Salt to taste
Red chilli powder 1/2 tablespoon
Potatoes boiled, peeled and mashed 3 medium
Fresh bread crumbs 1 cup
Cornflour/ corn starch + for dusting 2 tablespoons
Method
Step 1
Drain sweet corn and rinse in fresh water. Crush them in a chopper.
Step 2
Heat 2 tbsps extra virgin olive oil in a non stick pan, add onions and corn and sauté.
Step 3
Add salt and red chilli powder and mix. Cook till dry and transfer into a bowl.
Step 4
Set aside to cool. Heat sufficient oil in a kadai.
Step 5
Add cashewnuts, potatoes and breadcrumbs and mix well. And 2 tbsps cornstarch and knead well.
Step 6
Shape into medium sized tear shaped cutlets. Dust your palms with cornstarch and gently press the cutlets.
Step 7
Slide them into hot oil, a few at a time, and deep fry till golden and crisp.
Step 8
Drain on absorbent paper and serve hot.
Nutrition Info
Calories : 1371 Kcal
Carbohydrates : 268.5 gm
Protein : 41.7 gm
Fat : 22.15 gm
Other : 19
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
