Perfect for- These golden-fried patties burst with the sweetness of fresh corn and the warm spices of India. Perfect as a snack, appetizer, or light lunch, these crispy corn cutlets are sure to become a family favorite!
Prep Time- 15 minutes
Cooking Time- 20 minutes (plus chilling time)
Health Benefits:
- Corn: packed with fiber, vitamins, and minerals
- Vegetables: add antioxidants and essential nutrients
Instructions:
- Combine ingredients: In a large bowl, combine the corn kernels, mashed potato, chopped onion, bell pepper, cilantro, green chili (if using), ginger, turmeric powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well.
- Add besan and egg (optional): If the mixture feels too soft, add 1-2 tablespoons of gram flour (besan) to bind it together. If using, whisker in the beaten egg as well.
- Chill (optional): Cover and refrigerate the mixture for 30 minutes for better shaping.
- Form the cutlets: Divide the mixture into equal portions and shape them into small patties, about 2-3 inches in diameter.
- Fry the cutlets: Heat oil in a pan over medium heat. Gently fry the cutlets for 2-3 minutes per side, until golden brown and crispy.
- Prepare the dipping sauce (optional): In a separate bowl, combine the dahi, mint leaves, cucumber, and salt. Season with black pepper (optional).
- Serve: Serve the hot or warm cutlets with the dipping sauce (optional).
Tips:
- You can adjust the amount of spices to your preference.
- For a vegan option, omit the egg and use a vegan mayo dip or chutney instead.
- Leftover cutlets can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or oven until warmed through.
