Corn And Coriander Cutlets

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 teaspoons oil
• 2 corn on the cob
• 1 spring onion, washed and finely chopped
• 1 slice bread, crumbled
• 1/2 teaspoon red chili powder, to taste
• 1/4 teaspoon pepper powder
• salt
• 2 tablespoons washed and finely chopped fresh coriander leaves
• 1 teaspoon washed and finely chopped fresh mint leaves
• 4 medium potatoes, washed, peeled and boiled
• 1 slice bread, crumbled
• salt
• red chili powder
• 1 egg, lightly beaten
• oil, to deep fry
• 1 packet of knorr coating mix

Recipe

• 1 for the stuffing: hold each piece of corn on the cob vertically.
• 2 then, carefully running the knife from top to bottom in long single strokes, scrape out the corn kernels.
• 3 heat oil in a pan.
• 4 add onion and stir-fry till it is transparent.
• 5 add corn, the crumbled bread slice, red chilli powder and salt.
• 6 stir-fry until it is lightly golden in colour.
• 7 add pepper powder, corriander and mint leaves.
• 8 now prepare the cutlet.
• 9 for the cutlet: mash the boiled potatoes in a bowl.
• 10 add crumbled bread, salt and red chilli powder to it.
• 11 mix well.
• 12 gently with your palms, knead this mixture.
• 13 divide into equal portions the size of cutlets.
• 14 flatten each portion on the palm of your hand.
• 15 place some of the prepared mixture on one portion.
• 16 close with another flattened piece of mashed potato mixture.
• 17 close the edges all around and shape into the desired cutlet shape.
• 18 heat oil in a wok.
• 19 dip each cutlet first in the beaten egg and then in the knorr mix.
• 20 deep fry all the cutlets.
• 21 serve hot with ketchup or chutney.
• 22 enjoy!