Ariso Recipes
Spicy Corn and Potato Cutlets
Last update date: February 24, 2012
Savor the delightful Spicy Corn and Potato Cutlets, crafted from a blend of corn, potatoes, and flavorful spices. These crispy, golden bites make for a perfect snack or appetizer, bursting with spicy goodness.
25 minutes.
Indian
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Ingredients
2
How To Cook?
1
In a small blender, take boiled or frozen corn and blend it into a coarse paste without adding any water. set aside 2 tablespoons of corn kernels.
2
Transfer the corn paste to a large mixing bowl. add boiled and mashed potatoes, finely chopped onion, capsicum, green chilli, ginger paste, red chilli powder, garam masala, and salt. mix well.
3
Add 1/4 cup of bread crumbs, 1 tablespoon of roasted besan, 1 tablespoon of corn flour, the reserved boiled corn kernels, crushed black pepper, and lemon juice to the mixture. combine everything well to form a dough. if the mixture is too moist, add more bread crumbs as needed.
4
Grease your hands with oil and shape the mixture into bullet-shaped kebabs.
5
Heat oil in a deep pan for frying. deep fry the kebabs in hot oil until they turn golden brown on medium flame.
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