Crunchy Corn Cutlets

Crunchy Corn Cutlets

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INGREDIENTS

1 1/2 cup corn kernels canned

4 Tbsp oil

2 medium onions chopped

15-20 fresh mint leaves

A few sprigs of fresh coriander leaves

1 1/2 cup cooked rice

2 medium potatoes boiled peeled & mashed

Salt to taste

2 green chillies chopped

1/2 teaspoon crushed red chillies

1 cup fresh bread crumbs

INSTRUCTIONS:

Heat 2 tbsps oil in a nonstick 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.

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

 Add breadcrumbs and mix. Rest the mixture for 10-15 minutes. Heat 2 tbsps oil in another nonstick 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. You can even cook them in an oven. Spray a little oil over them and cook in a preheated oven at 180°C.

Source: sanjeevkapoor.com

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