Shallow Fried Corn Cutlets

Shallow fried vegetable cutlets are quite common at our place for evening snacks or as side dishes for meals. Its a good way to include more veggies in your diet. Today, I made these savory corn cakes to spruce up the leftovers.

Ingredients:
Corn Kernels - 2 cups
Green Onions/Scallions (chopped) - 3/4 cup
Boiled Potato - 1 medium
Chickpea Flour/Besan - 2 tbsp
Ginger (Grated) - 1 tsp
Red Chili Powder - 1/2 tsp
Black Pepper Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Bread Slices - 4
Oil
Salt

How to make Corn Cutlets:

Heat about 3 cups water in a pot. When water starts boiling, add corn kernels. Cook it covered for about 2 minutes or until corn turns soft. Drain all the water and place the cooked corn in a strainer or colander for 15 - 20 minutes.
Blend the cooked corn in a food processor to a coarse paste. Do not add water. Alternately, you can mash corn with a wooden spoon as well.
In a dry blender/mixer jar, add the bread slices and blend it to a fine powder. Pour the bread crumbs on a big plate.
In a mixing bowl, add mashed corn, finely chopped green onions (both white and green parts), grated boiled potato, chickpea flour, ginger, chili powder, fresh ground black pepper, garam masala and salt to taste. Taste for seasonings. Chickpea flour helps in binding, you might need more or less than 2 tbsp. Instead of chickpea flour, you can use any other flour - rice flour, corn flour.
Divide this cutlet mix into 6 balls and flatten each one to form a patty. Roll each patty with fresh bread crumbs and arrange it on another big plate. Refrigerate the cutlets for about an hour or until you are ready to fry.
Heat a pan for shallow frying the cutlets. Add about 2 tbsp oil and shallow fry the cutlets until golden brown on both sides. Drizzle more oil if required.

Serve Corn Cakes with a dip or chutney of your choice. These taste great with ketchup too.

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