Sweetcorn Potato Cutlets

These delightful sweetcorn and potato cutlets are crispy on the outside and soft on the inside, making for the perfect evening snack. They are easy to prepare, requiring minimal oil, and are bursting with flavor. Pair them with a tangy chutney or sauce, and you're in for a treat!

Ingredients

• 2 medium potatoes, boiled and mashed
• 1 cup sweetcorn, cooked (fresh or canned)
• 1 small onion, finely chopped
• 2 tablespoons fresh coriander leaves, chopped
• 1-2 green chilies, finely chopped (adjust to your spice preference)
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• Salt, to taste
• 1/2 cup breadcrumbs (use whole wheat for a healthier option)
• 2 tablespoons oil (for pan-frying)

Cooking Instructions

1. In a large mixing bowl, combine the mashed potatoes, sweetcorn, chopped onion, coriander leaves, green chilies, cumin powder, garam masala, and salt. Mix everything thoroughly until well combined.
2. Take a small portion of the mixture and shape it into a patty (cutlet). Repeat the process until all the mixture is shaped into cutlets.
3. Place the breadcrumbs on a plate. Coat each cutlet lightly with breadcrumbs on both sides.
4. Heat a non-stick pan over medium heat, adding 1 tablespoon of oil for frying. Once hot, place the cutlets in the pan, ensuring they are not overcrowded. You may need to do this in batches.
5. Cook for about 4-5 minutes on one side, or until golden brown, then gently flip to the other side. Add a tad more oil if needed, and pan-fry until both sides are crispy and golden.
6. Once cooked, transfer the cutlets to a plate lined with paper towels to absorb any excess oil.

Flavor Profile

These sweetcorn and potato cutlets are savory with a hint of sweetness from the corn. The spices bring warmth and depth, while the crisp outer layer contrasts beautifully with the soft interior. Perfectly seasoned, they are delightful on their own or paired with a spicy ketchup or mint yogurt dip.

Enjoy your cooking, dear! Can't wait for you to taste these yummy cutlets!