Sweetcorn Potato Cutlets
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Ingredients
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.
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!
