Cheese Corn Cutlets

Hello Everyone!

Hope you all are enjoying your weekend. So, any special plans? For me weekend is food, fun and rest. As you all know that I am as foodie as you. So, every weekend I feel like having something special & different for BRUNCH – something quick, hot snack or a filling appetizer. After thinking hard, I decided to have Cheese Corn Cutlets on the brunch menu today. They are good for adults and great for kids. I am going to serve them with mint, coriander chutney, ketchup, tea and cookies.

Here comes the yummy recipe:

Cheese Corn Cutlet:

Serving: 2-3 people (Big 10pcs – Small 14-15pcs)

Preparation Time: 15-20 mins

Cooking Time: 20-25 mins

Ingredients:

3 potatoes washed boiled, peeled & smashed

1 cup frozen corn kernel / can of corn kernel (You can find that @ any super market) or half cooked fresh corn kernel

2 tbsp. shredded cedar cheese

2 tbsp. shredded mozzarella or processed cheese or Amul cheese (Cheese as per your own dietary wishes - recommendation: more for kids & less for adults)

1 tsp. finely chopped ginger or ginger paste

1 tsp. finely chopped green chilly or chilly paste (more if you like spicy)

1 tbsp. finely chopped cilantro / coriander leaves

1 tsp. butter / margarine

6-8 tbsp. oil/butter to shallow fry

1/2 tsp. chaat masala

1/4 tsp. black pepper

Salt upon taste

Process:

First boil your potatoes in microwave (6-7mins) or pressure cooker (3-4 whistles). 
Then wash the corn kernels if you are using them frozen/canned. Now heat butter in a small sauté pan. Once heated add the corn in butter and toast till you see that all the water inside corn has dried and corn has started turning into light golden color. Now add ginger & chilly. Toast it for 30 sec to 1 min and then let it cool.

In the meanwhile, peel off the boiled potatoes and smash them. Add salt, chat masala, pepper, cilantro (coriander) leaves and cheese to it. Lastly, add the half cooled roasted corn into it and mix it well.

Once the mixture is ready, you can make medium size or small size of cutlets out of the mixture prepared. Take a small portion and make round balls out of it. Then press them with your 4 fingers or palm with light-medium pressure. Turn it around; press them again the same way. Now, lift the cutlet and roll it like a wheel on its sides, to make the sides even.

Now the cutlets are in shape and ready to be cooked. On a fry pan, take 2 tbsp. of oil/butter and heat it at medium setting. Toast them on one side, then turn the cutlets with spatula and again add little oil/butter. Toast it till golden brown on both the side. You can make medium or small sizes of cutlets.

If you make medium size, it will be 10 pcs of cutlets & if, small like me 14pcs of cutlets.

Enjoy them hot with chutney, ketchup & tea or coffee :)

Quick & instant Mint Coriander Chutney coming soon. Stay Tuned :)

Note: If you are making corn cutlet for kids, you might want to avoid green chilies and add more cheese which is recommended in recipe as optional for adults.

Glossary:

Tbsp. = Table Spoon

Tsp. = Tea Spoon

Mins = Minutes (time)