26 May 2014
Sweet corn and capsicum cutlet
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.
Heat oil in a wok and fry cutlets in hot oil until they turn brown from both sides.