Sweet Corn and Capsicum Cutlet | ExpatWomanFood.com
 
 

Posted on

30 December 2013

by

Sujata Menon

Sweet Corn and Capsicum Cutlet

Sweet Corn and Capsicum Cutlet

Ingredients

1 cup sweet corn
2 potatoes boiled
1/2 cup finely chopped capsicum
2 tbsp chopped coriander leaves
Breadcrumbs made from 4 slices
2-3 tbsp oil
2 tbsp flour
1/4 tsp black pepper powder
Salt as per taste
1/2" ginger grated
2 green chillies chopped

Preparation

  • Grind the sweetcorn in a mixer to form a coarse paste. Peel the potatoes and mash them.
  • In a bowl put sweetcorn paste, potatoes, capsicum, green chillies, salt, grated ginger, green coriander leaves, half of breadcrumbs and mix well.
  • 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.
  • Make lemon size balls from the sweetcorn mixture, flatten them, dip them in flour batter, roll them in breadcrumbs and keep aside.

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