Snack
Corn Cutlet
About this dish
Crispy on the outside and tender on the inside, these Indian-style corn cutlets are a delightful tea-time snack or light meal. Made with sweet corn, potatoes, and a fragrant blend of spices, they offer a subtle sweetness balanced by green chili and ginger.
Perfect for using up leftover corn or as a fun way to include more vegetables in your day. Serve with mint chutney or ketchup.
Ingredients
UK and US measurements are both included for every recipe.
sweet corn kernels
vegetable2 cups (300g)
Imperial measurement: 2 cups (10.6 oz)
potatoes
vegetable2 medium (300g)
Imperial measurement: 2 medium (10.6 oz)
onion
vegetable1 small (80g), finely chopped
Imperial measurement: 1 small (2.8 oz), finely chopped
green chili
herb1-2, finely chopped
ginger
herb1 inch piece, grated
fresh coriander leaves
herb2 tablespoons, chopped
chickpea flour (besan)
grain2 tablespoons (20g)
Imperial measurement: 2 tablespoons (0.7 oz)
corn flour
grain1 tablespoon (10g)
Imperial measurement: 1 tablespoon (0.35 oz)
red chili powder
spice1/2 teaspoon
turmeric powder
spice1/4 teaspoon
garam masala
spice1/2 teaspoon
salt
seasoningto taste
oil for shallow frying
fat2-3 tablespoons
Method
Cook the potatoes and corn
20 minutesBoil the potatoes until tender, about 15 minutes. Drain and let cool. Meanwhile, boil the corn kernels in water for 5 minutes, or until tender. Drain well.
Mash and mix
5 minutesPeel the potatoes and mash them in a large mixing bowl. Add the boiled corn, finely chopped onion, green chili, grated ginger, coriander leaves, chickpea flour, corn flour, red chili powder, turmeric powder, garam masala, and salt. Mix well until everything is evenly combined.
Shape the cutlets
5 minutesDivide the mixture into 8 equal portions. Shape each portion into a flat, round patty about 1/2 inch thick. If the mixture is too sticky, lightly grease your palms with oil.
Shallow fry
10 minutesHeat 2-3 tablespoons of oil in a non-stick pan over medium heat. Gently place the cutlets in the pan, cooking 3-4 at a time without overcrowding. Fry until golden brown and crispy on one side, about 2-3 minutes, then carefully flip and fry the other side until golden. Drain on paper towels.
Serve
1 minuteServe hot with mint chutney, coriander chutney, or ketchup.
Equipment
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Nutrition facts
Tips
- For extra crispy cutlets, ensure the corn and potatoes are well-drained to remove excess moisture before mixing.
- You can bake these cutlets in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway, for a healthier version.
- Add grated carrots or finely chopped bell peppers for extra color and nutrition.
- If the mixture feels too loose, add a little more chickpea flour to bind it better.
Serving suggestions
- Serve the corn cutlets as a tea-time snack or appetizer alongside mint chutney or tamarind chutney. They also pair well with a simple salad and can be packed in lunchboxes.
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Recipe by
Anaya Patel
Specialises in Indian cuisineAnaya makes a mean dal makhani and owns 14 types of lentils. She alphabetizes them.
Describe yourself in three words: Organized, nerdy, lentil lover.