Corn Cutlet

🔥 Prep

• Measure 150 g sweet corn kernels (cut kernels from 1 ear if using fresh corn, or thaw if frozen).
• Peel and dice 2 medium potatoes (≈300 g), boil until tender, drain and mash.
• Measure 2 tbsp corn flour, 50 g breadcrumbs, 2 tbsp chopped coriander leaves, 0.5 tsp chat masala, 1 tsp salt, and set aside 2 tbsp oil for cooking.

🔥 Cook

• 1. In a mixing bowl, combine the mashed potatoes, sweet corn kernels, corn flour, chopped coriander, chat masala, and salt; mix until well incorporated.
• 2. Divide the mixture into 8 equal portions and form patties about 1 cm thick.
• 3. Place the breadcrumbs on a plate and coat each patty thoroughly on both sides.
• 4. Heat 1 tbsp of oil in a non‑stick skillet over medium heat until shimmering.
• 5. Add the coated patties to the skillet, do not overcrowd, and cook for 3‑4 minutes on the first side until golden brown.
• 6. Flip the patties and add the remaining 1 tbsp of oil if needed; cook another 3‑4 minutes until the second side is crisp and golden.
• 7. Transfer the cooked cutlets to a paper towel‑lined plate to drain excess oil.

🔥 Serve

• Serve the corn cutlets hot with mint‑coriander chutney or tomato ketchup.
• Pair with a side of sliced cucumber and carrot sticks for a kid‑friendly snack plate.
• Garnish with a sprinkle of extra chopped coriander leaves for freshness.