Corn Cutlets

Ingredients:

1 cup corn (fresh / frozen)

2 medium sized leached potato (boiled & mashed)

½ onion (finely chopped)

¼ capsicum (finely chopped)

1 green chilli (finely chopped)

½ tsp ginger paste

½ tsp red chilli powder

¼ tsp turmeric powder

½ tsp garam masala powder

1 tbsp besan (roasted)

¼ cup bread crumbs

1 tbsp corn flour

¼ tsp pepper (crushed)

1 tbsp lemon juice

Oil for deep frying

Salt-1/4tsp or as per dietician’s advice

1. In a small blender take boiled corn or frozen corn blend to coarse paste without adding any water. Keep 2 tbsp corn kernels aside.
2. Transfer the paste to a large mixing bowl and add boiled and mashed potato (Leached), additionally add onion, capsicum, chilli and ginger paste, spices and salt.
3. Add ¼ cup bread crumbs, 1 tbsp roasted besan, 1 tbsp corn flour, 2 tbsp of boiled corn removed separately and kept and crushed black pepper, also add lemon juice combine everything well to form a dough.
4. Add in more bread crumbs if there is too much moisture.
5. Make bullet-shaped kebabs greasing hands with oil.
6. Deep fry them into hot oil and fry till the kebabs turn golden brown on medium flame and serve hot.
The cutlet can also be shallow fried/made in an air fryer until golden brown to make it healthier.