2 cups frozen Corns, thawed

1 medium Potatoes, boiled, and grated

2 tbsp. Bread crumbs plus extra for coating the cutlets

1 tbsp. grated Ginger

1 Green chili, finely chopped

1 Red chili finely chopped

2 tbsp. Fresh Coriander, finely chopped

Salt to taste

Oil for frying


Grind 1 ½ cup corn in the blender and mix with grated potatoes in the mixing bowl. Add remaining corn, ginger, green chili, coriander, salt and bread crumbs. Mix well and make flat round cutlets with both hands. Coat with bread crumbs and keep it in the fridge for 20 minutes to set well.

Heat a flat pan with oil and shallow fry till light brown from both sides.

Serve hot with Mint chutney or any other dip.




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