I was watching one of the shows on Food Network the other day and got inspired by one of the chefs making fish cutlets by baking them instead of frying and was highly fascinated by the idea and I thought to myself, why not try a vegetarian version of the recipe that the chef had used and I came up with the idea of making Corn Cutlets.
In fact I was so excited about the idea of making corn cutlets that I called some friends over for evening tea snack and tried them and all my friends were impressed by the baked version instead of the fired once as baked cutlets is definitely a healthier choice and it did not lack any bit the taste at all.
Ingredients for the recipe: Serves 6
4-5 boiled and mashed potatoes
1 cup corn (frozen corn could also be used. It need not be fresh corn.)
5-6 green chilies.(finely chopped)
½ cup chopped coriander
Oil for greasing the baking tray and for coating the cutlets.
Salt to taste
Cumin powder – 1 tsp
Amchur powder – 1 tsp.
2-3 table spoons bread crumbs.
Bread crumbs - for coating the cutlets.
2 table spoons milk
Recipe:
Boil the potatoes in a pressure cooker or a pan. Let them cool a bit and deskin them. Mash them completely once cooled and keep aside. Boil the frozen/fresh corn either using the microwave or over the gas stove. Drain the water completely and pat them dry over a towel to remove the excess moisture. Mash them but don’t crush them completely.
Add the mashed corn to the mashed potatoes. Add the copped green chilies, coriander, salt, cumin, bread crumbs and amchur powder and mix all the ingredients well.
Make flat patties out of the mixture. Take milk in a separate bowl and dip the patties in the milk and coat them with the remaining bread crumbs from all sides. Grease the baking tray with some oil and place the cutlets or patties in the baking tray. Keep it in the fridge for 30 mins so that the cutlets could set well.
Preheat the oven at 400 degree F or 200 degree Celsius. Remove the baking tray with the cutlets from the fridge and apply a coat of oil with the help of a brush over the cutlets. This will help them brown and get crispier.
Place the baking tray in the oven and bake them for 20 – 25 mins till the cutlets and golden brown.
Serve them immediately with green chutney and tomato ketchup. Yummmmmmmm!!!!!!!!!
