Corn and Potato cultets

How to make Corn and Potato cutlets

Ingredients Required: –

  • 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: –

  • For those who are diabetic, don’t take canned corns as they are more sweet. Take Indian corn and boil them with baking soda and salt for 3-4 whistles.
  • And then just do as above mentioned.


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