Sweet corn and capsicum cutlet [1]

1 cup sweetcorn

2pc potatoes, boiled

1/2 cup capsicum, finely chopped

2 tbsp coriander leaves, chopped

Breadcrumbs made from 4 slices

2-3 tbsp oil

2 tbsp flour

1/4 tsp black pepper, powdered

Salt as per taste

1/2 inch ginger, grated

2 green chilies, chopped

1

Grind the sweetcorn in a mixer to form a coarse paste. Peel the potatoes and mash them.
2

In a bowl put sweetcorn paste, potatoes, capsicum, green chillies, salt, grated ginger, green coriander leaves, half of breadcrumbs and mix well.
3

Take flour in a bowl, put little water (4-6 tbsp water at a time) black pepper, salt and mix well to remove all lumps and make a thin batter.
4

Make lemon size balls from the sweetcorn mixture, flatten them, dip them in flour batter, roll them in breadcrumbs and keep aside.
5

Heat oil in a wok and fry cutlets in hot oil until they turn brown from both sides.