Recipe> Corn Cutlets

Image: Fresh Corn

Due to a sudden downpour our evening walk to the park had to be cut short. As soon as we came home, dad prepared green tea for all of us. When it rains, you feel like having some hot fried pakodas, but I chose a better and a less oily alternative. I prepared a few shallow fried corn cutlets and served them with tomato ketchup that went well with green tea; and it hardly took any time.

Ingredients

• 250 gms or 1 and half cup fresh corn
• 2-3 nos. medium size boiled potatoes
• 2-3 bread slices (crumbs)
• 2-3 green chillies, finely chopped
• 1/2 tsp corn flour
• 1/2 tsp chilli powder
• 1/2 tsp coriander powder
• 1/2 tsp fresh ground black pepper
• 1/2 cup fresh coriander leaves, finely chopped
• Salt to taste

Method

1. Grind the corn to a coarse paste (not too fine) in a blender and transfer to a large vessel.
2. Peel the boiled potatoes and mash them with the corn.
3. Add coriander leaves, green chillies, chilli and coriander powder, black pepper, salt, bread crumbs and the corn flour.
4. Mix the entire thing and make small round balls and flatten them.
5. Heat a non-stick pan with oil and place these cutlets and shallow fry them till golden brown.
6. Serve hot with mint sauce or tomato ketchup.