December 26, 2013

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

Method :
  • 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.


Note :- You can also shallow fry it .