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Potato corn cutlet

Potato corn cutlet

Cooking Time

Preparation Time : 15

Cook Time : 20

Total Time : 35


Serves 3

  • 3/4 cup + 1/4 cup Sweet Corn Kernels, boiled

  • 2 medium Potato, boiled, peeled and mashed

  • 1/2 cup Dry Breadcrumbs

  • 2 Green Chillies, deseeded and finely chopped

  • 1/4 teaspoon grated Ginger

  • 4-5 Garlic cloves, minced

  • 4 tablespoons Coriander Leaves, finely chopped

  • 1/4 teaspoon Garam Masala Powder

  • 2 teaspoons Lemon Juice

  • 2 tsp Salt

  • Oil 2 tbsp


  • 01

    Coarsely grind 3/4 cup boiled corn kernels, ginger, garlic and green chillies and make a corn paste.

  • 02

    Take mashed potatoes to a large bowl. Add breadcrumbs, corn paste, 1/4 cup whole corn kernels, coriander leaves, garam masala, lemon juice and salt. Mix well.

  • 03

    Grease palms with oil and divide mashed potato-corn mixture into 12 equal portions. Roll each portion into ball and flatten it to make round shaped 1/3 inch thick pattie.

  • 04

    Heat non-stick frying pan (tawa) or griddle over medium flame for shallow frying. Add 2 tablespoons oil and spread it. Place 6-7 patties over it and cook over medium-low flame until bottom surface turns golden brown or for approx. 2-3 minutes.

  • 05

    Flip them and cook another side until golden brown.

  • 06

    Transfer prepared cutlets to a plate and shallow fry remaining patties. Potato Corn cutlets are ready for serving. Serve them hot with tomato ketchup and assortment of chutneys.



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