Sweet corn and capsicum cutlet

Name: Sweet corn and capsicum cutlet
Prep time: 0:0
Cook time: 0:0
Yield: 0
Cuisine: Vegetables, Indian
Ingredients: 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

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Ingredients

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

Preparation

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.