Sweet Corn Cutlets: This crispy dish can be tried as a breakfast or party starter...

Sweet corn is a favorite among most people. It can be eaten raw or used to make a variety of dishes, from evening snacks to heavy lunches. Once upon a time, corn was only available during the rainy season, but nowadays, sweet corn is available in almost every season. Now, you can use it to make any dish you like. For now, we're going to prepare a very crispy and delicious sweet corn cutlet. You can enjoy it with tomato sauce, mayonnaise, or green chutney. It can also be tried as a breakfast or as a starter at a party at home. This delicious dish will delight both children and adults.

Ingredients

Sweet corn kernels - 1 cup
Potatoes - 2 (boiled)
Capsicum - 1/2 cup (finely chopped)
4 breadcrumbs

Salt - 1/2 teaspoon
Ginger - 1-inch piece (grated)
Green chilies - 1-2 (finely chopped)
Coriander leaves - 2-3 tablespoons (finely chopped)
Flour - 2 tablespoons
Black pepper - less than 1/4 teaspoon
Oil - 2-3 tablespoons

Recipe

First, grind the sweet corn kernels coarsely. Peel the potatoes and mash them finely.

Add the mashed potatoes, sweet corn, capsicum, ginger, green chilies, coriander leaves, half the breadcrumbs, and salt, and mix well. The mixture for the cutlets is ready.
- Add some water and 2 pinches of salt to the flour and mix it until all the lumps disappear, and then prepare a thin flour solution by adding water.
- Take out some mixture from the mixture prepared for the cutlet, give it a round shape, and dip it in the flour solution. Then wrap the breadcrumbs well around the cutlet.

- Prepare all the cutlets in the same manner. Heat a non-stick pan and pour 2-3 teaspoons of oil into it and spread it all around.
- Now, place the cutlet on the pan to bake it. Pour a little oil all around the cutlet.
- When the cutlet turns brown from the bottom, turn it over and bake until both sides turn brown. Sweet corn cutlet is ready.

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