Potato Corn Cutlets

Ingredients

4 Medium Sized Potatoes
1 Corn on the Cob
1/2 Tsp Turmeric Powder
1/2 Tsp Garam Masala
2 Tsp Ginger Garlic Paste
1 Medium Sized Onion
1/2 Slice of Lime
Salt as per taste
Oil as required
Breadcrumbs

Servings / Time

14 Cutlets / 1 Hour

Preparation

1. Boil the potatoes and corn separately until soft. Add the potatoes in a vessel, unpeeled, add water one inch slightly above the potatoes, cover the vessel with a lid and boil on a medium flame until soft. In a separate vessel, cut the corn stub into two pieces, add water an inch above the corn stub and boil until soft.

2. As the potatoes and the corn boil, chop the onion into fine pieces, take another vessel, add oil to the vessel, heat the oil on a medium flame. Once the oil is hot, add the chopped onion along with ginger garlic paste, turmeric powder, garam masala,, saute until the onions turn translucent. Then turn off the flame and allow to cool.

3. Once the potatoes and corn are boiled, allow cooling. Now peel the potatoes and mash them in a bowl. Once the corn stubs are cool, take a knife and cut off the corn kernels from the cob. Add these kernels to the bowl of mashed potatoes, also add the saute of onions into this bowl.

4. Now mix all the contents in the bowl, add some salt and squeeze the juice of half lime into the mixture. Mix well using your hands.

5. Make medium sized balls of the mixture using your hands, I made around 14 balls.

6. Add some breadcrumbs to a plate. Take each ball and flatten them as you dip them into the breadcrumbs on both the sides.

7. Once all the cutlets are ready, add oil to a pan, heat the oil. Once the oil is hot, add the cutlets one by one and fry on a medium flame.

8. Fry the cutlets on both the sides. They should be golden brown on both sides on frying. Serve hot with tomato ketchup.

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