Cheese corn cutlet recipe

Oct 29, 2015
By Mary Anthony
Comments Off on Cheese corn cutlet recipe

CHEESE CORN PATTIES / CUTLET /TIKKIS /NUGGETS RECIPE

INGREDIENTS

3 cup – boiled and mashed potato
1 cup – boiled corn
½ – cup grated processed cheese
Salt as per taste
Finely chopped green chillies as per taste
1 tsp – Chaat masala pwdr
Finely chopped coriander leaves
Bread crumbs
2 tbsp – Cornflour
Oil for shallow fry

PREPARATION

Boil the potatoes and mash them [don’t overcook the potatoes].

Boil the corn and grind it to a coarse texture [keep few whole corns also].After boiling drain the water completely.There should be no water while grinding.You can even pat dry the corn before grinding.

Make a watery paste of corn flour + water.

METHOD

STEP – 1

Mix the mashed potato + corn paste + Salt + chilli + coriander leaves + grated cheese + chaat masala.

Make small balls and keep it in fridge for an hour.

STEP – 2

Remove the balls from fridge .

Roll and press it into a tikki shape.

Dip it in the corn paste and then cover it completely with the bread crumbs

Run it like a wheel on the kitchen counter as shown the pic to get a flatten edge.

Repeat this with all the balls and keep it in fridge for some time.

STEP – 3

Shallow fry the patties till golden brown. [don’t flip/turn the tikkis till the bottom turns crispy and golden brown,be careful while flipping]

Serve hot with green chutney or sauce

VARIATION –

1 – You can avoid cornflour mixture and breadcrumbs and just dust it with corn flour as shown in pic.

2 – Make a flat disc of the mixture and place a small cube of cheese and then roll it.

You can give any shape of your choice

NOTES

If your mixture is not loose then there is no need to keep in the fridge.
You can use this mixture as stuffing in sandwiches also.
Instead of green chilli use pepper pwdr for kids.
Ginger garlic paste can be added.
Give a variation by adding fried crushed peanuts.
Don’t over cook the potatoes or the mixture will be loose and make it difficult to give shape..I kept it in the fridge twice for it to get firm.
If your mixture is loose then add bread crumbs to it.
While frying the oil has to be hot or the tikkis will break.
Keep the flame on medium if its low then the cutlet will absorb oil and if its high it will burn.
Coriander leaves can be avoided.
Add few drops of lemon juice.
Instead of bread crumbs you can use rava or crushed cornflakes for coating the covering.
You can prepare the tikkis and store it in fridge and fry it when ever required.