Corn Cutlet Recipes

 

Corn cutlet

Corn cutlets are crisp melt in the mouth corn patties made with mashed potatoes and stuffed with a spicy corn filling.

Prep Time     :  20 mins

Cook Time    :  30 mins

Total Time     :  50 mins

Cuisine          :  Indian

Servings        :  5 to 7 tikkis

Ingredients

for corn cutlet stuffing

1 medium corn cob, steamed

½ teaspoon red chili powder or 1 to 2 green chilies, chopped (you can also add both, about 1 green chili and ¼ teaspoon red chili powder)

½ teaspoon chaat masala

4 teaspoon coriander leaves (dhania patta), chopped

1 teaspoon ginger (adrak), finely chopped

1 teaspoon lime juice

salt as required

for the outer cover of corn cutlet

3 medium potatoes or 2 large potatoes, steamed or boiled

1 to 1.5 tablespoon rice flour or cornstarch or arrowroot flour or gram flour or bread pulp

¼ teaspoon red chili powder (lal mirch powder)

¼ teaspoon cumin powder (jeera powder)

¼ teaspoon coriander powder (dhania powder)

salt as required

other ingredients

oil for shallow frying or pan frying

Instructions

preparing spiced stuffing for corn cutlet

First steam or cook the corn cob till the kernels are tender and cooked well. Remove the corn kernels with a knife and keep aside.

You can steam or pressure cook both the corn cob and potatoes together. 

The potatoes have to be cooked completely till they fall apart.

In a bowl or a small pan, take the corn kernels. Add chopped ginger, chopped green chilies, coriander leaves, chaat masala, red chili powder, lime juice & salt.

Mix well and check the taste. Add more of the spices or salt if required.

I have not minced the corn. But if you want you can coarsely grind the corn in a mixer-grinder without the spices, coriander leaves etc.

making outer potato cover of corn cutlet

In another bowl, peel and then grate the boiled potatoes. Mash them with your hands or a potato masher.

Add rice flour, cumin powder, coriander powder, red chili powder and salt. I have used rice flour to bind the patties. You can also use corn starch (called corn flour in india) to bind. 

Other options to bind are bread pulp (soaked and squeezed bread slices), arrowroot flour and even gram flour (besan). Gram flour will give its taste in the patties. You can also add buckwheat flour (kuttu ka atta), water chestnut flour (singhare ka atta). But remember the taste will change.

Mix and then form equal sized balls from the mixture.

stuffing and shaping corn cutlet

Take each ball and flatten it on your palm. Place a few teaspoons of the corn stuffing in the center.

Bring the edges in the center and cover the stuffing. Shape with your palms into medium or large patties/tikkis. 

Before stuffing & shaping the patties, apply some oil on your palms. The oil gets rid of the stickiness if any from the potato mixture.

Make all the cutlets this way.

frying corn cutlet

Heat oil in a tava/griddle or frying pan till medium hot. You can either shallow fry or fry with less oil.

Place the stuffed corn cutlet in the medium hot oil.

Turn over gently with a spatula and fry the other side.

Flip a couple of times to get an even golden color and crisp texture.

Remove them on a paper kitchen napkin to remove excess oil.

Serve corn cutlet hot with coriander chutney or tomato sauce or mint chutney. You can also add them to burger buns or make sandwiches with them or have them with bread.

Notes

If there is any leftover corn stuffing, you can just have it plain.

If making corn patties for kids, then skip the green chilies and red chili powder.

The recipe can be doubled or tripled.