Paneer pasanda is a snack recipe where paneer is stuffed and cooked in silky sauce....

Palak bread bajji is a delicious and crispy snack prepared with spinach leaves. ...

A simple way of making chicken Kung Pao ( Indo-Chinese Style) with a nice sauce....

Homemade Crispy French Fries are devouring and so tempting that no one can have enough of...

Vegetable lollipop is a delicious Indian recipe served as a snack. Gobi, a highly nutriti...

Chicken quesadillas have a crispy multigrain shell. It is a multi layer cake with boiled...

Sweet Corn & Sweet Potato Mini Cutlet Recipe, How To Make Sweet Corn & Sweet Potato Mini Cutlet Recipe

Name: Sweet Corn & Sweet Potato Mini Cutlet
Prep time: 15 min
Cook time: 20 min
Total time: 20 min
Yield: 4

Sweet Corn & Sweet Potato Cutlets would definitely be an amazing addition to your snack platter ideas to relish each bite with delightful flavors.

About Recipe

How to make Sweet Corn & Sweet Potato Mini Cutlet

(59 ratings)

0 reviews so far

Prep time
15 mins

Cook time
20 mins

Total time
35 mins

Author : Vahchef
Main Ingredient : Sweet Corn

Servings : 4 persons
Published date : December 17, 2018

Ingredients used in Sweet Corn & Sweet Potato Mini Cutlet
• Sweet corn - 1 cup.
• Carrot (chopped) - 1 number.
• Lemon zest - 1 tea spoon.
• Green capsicum (chopped) - 1 number.
• Yellow capsicum (chopped) - 1 number.
• Curry leaves (chopped) - 2 springs.
• Green chilies (chopped) - 2 number.
• Ginger (chopped) - 1 tablespoon.
• Sweet potato (boiled chopped) - 1 number.
• Oil - as required.
• Turmeric powder - 1 tea spoon.
• Garam masala powder - 1 tea spoon.
• Chat masala - 1 tea spoon.
• Salt - to taste.
• Bread crumbs - 1/2 cup.
• Corn flour - 1/2 cup.
• Cashew nuts - 1/2 cup.
Method:
Blend sweet corn to a fine paste, transfer to a bowl, add chopped curry leaves, green chilies, carrot, capsicum(yellow and green), ginger, lemon zest, boiled and grated sweet potato and mix well. In a pan add oil, turmeric powder, garam masala powder saute it, transfer to the above bowl, add chat masala, salt, bread crumbs, all-purpose flour and mix well. Take small portions of the prepared mixture, roll them into thick rotis, cut into desired shapes, top them with cashew nuts, shallow fry on hot sides and transfer to the serving plate. Hot and deliciousmini cutlets are now ready to serve with dip your choice.