Corn and Potato cultets

• Corn kernels – 1 1/2 cup
• Rice – 1 1/2 cup (cooked)
• Potato –  2-3 (boiled and mashed)
• Fresh Bread crumbs – 1 cup
• Onions – 2 medium sized (chopped)
• Green chillies – 2 (chopped)
• Red chilly – 1/2 tsp (crushed) (or as per taste)
• Salt – as per taste
• Oil – 2 tbsp + 2 tbsp
• Fresh Mint leaves – 20-22 (chopped)
• Fresh coriander leaves – 1 tbsp  (chopped)

Procedure: –

• First of all, take frying pan and heat 2 tbsp oil and saute onion for 2-4 minutes.
• Drain the canned corns and leave extra moisture and place them in large bowl, now add mint leaves and coriander leaves and mix well.
• Now add onion when they turn light brown and add mashed potatoes, rice, green chillies, and other mentioned species.

• Add breadcrumbs and mix. Rest the mixture for 10-15 minutes.Heat 2 tbsp oil in another non stick pan. 

• Divide into equal portions and shape each portion into an oval shaped cutlet.

• 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 and can garnish with mint leaves.

Tips: –