Corn Cutlet
Corn Cutlets are crispy and tasty snacks made with sweet corn and potatoes that are perfect for a party or evening snack. This recipe is vegetarian and gluten-free, making it suitable for many dietary preferences. The corn and potatoes in this recipe provide a good source of fiber and complex carbohydrates, while the spices add flavor without adding too many calories. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains Dairy
Nutrition Facts
Per serving
Energy
92 kcal
Protein
3 g
Carbs
15 g
Fat
2 g
Fiber
2 g
Ingredients
Chillies, green-1
1 tsp (5g)
Common salt
1 tsp (5g)
Cumin seeds
0.5 tsp (2.5g)
Aloo Boiled
2 medium (200g)
Coriander Powder
1 tsp (2g)
Corn Kernels
100 gm (100g)
Onion
1 small cup (80g)
Ginger Paste
0.5 tsp (2.5g)
Garlic paste
0.5 tsp (2.5g)
Garam Masala
1 tsp (3g)
Besan (chickpea flour)
2 tbsp (30g)
Corn Flakes
1 tbsp (15g)
Olive Oil
2 tsp (10g)
Instructions
Cooking Steps
In a mixing bowl, add sweet corn kernels, boiled and mashed potatoes, finely chopped onions, ginger-garlic paste, green chilies, cumin powder, coriander powder, garam masala powder, and salt. Mix well.
Add chickpea flour to the mixture and mix well to form a dough.
Divide the dough into equal portions and shape them into small cutlets.
Roll each cutlet in crushed corn flakes or crushed oats or almond flour and coat well.
Heat a non-stick pan over medium heat and add oil.
Place the cutlets on the pan and cook for 2-3 minutes on each side or until they turn golden brown.
Remove the cutlets from the pan and serve hot.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.