Crisp Corn Patties with Cheese

Tasty Corn Cutlets with Cheese

Corn and cheese patties – this is a lip-smacking recipe. Corn patties, corn cutlets, corn kebabs, whatever you call them, these crisp and tasty treats would also make a great party snack. I’ll show you how to make these with two different coatings. You could vary the mix of vegetables I’ve added and also replace the cheddar cheese with mozzarella cheese if you want.

These corn patties could be served with any chutney of your choice or plain tomato sauce, but, believe me, they taste delicious on their own as well.

If you’re interested in making delicious paneer patties, here’s the recipe.

Ingredients

1 cup sweet corn kernels, boiled and lightly crushed,

½ cup green peas, boiled and lightly crushed

½ cup finely cut carrot

2 medium size onions

3 medium size boiled potatoes

4 green chillies, finely cut

¼ cup chopped coriander

⅓ cup cheddar cheese cut into small cubes

2 tbsp chopped cashew nuts (optional)

3 slices of bread

3 tbsp (approx.) rice flour (or cornflour)

( + more for coating the patties)

1 ½ tbsp cornflour

1 ½ tbsp maida (all-purpose flour)

Panko bread crumbs

2 tsp ground cumin

1 ½ tsp chaat masala

1 ½ tsp Kitchen King Masala (or garam masala)

1 tsp sugar

¾ tsp salt

Juice of ½ sour lime

2 tbsp oil + more for shallow frying

Process:

1. Heat around 2 tbsp oil. Sauté the chopped chillies in it for a few seconds. Add the crushed corn kernels and sauté these for 2 – 3 minutes to reduce their moisture. Throw in the carrots and green peas, sauté some more, and finally add the chopped onions. Sauté these for around a minute or two, only until the onions are slightly softened. Let the mixture cool to room temperature.
2. Mix in all the other ingredients, except the cheese, and adding only 2 tbsp of the rice flour at first.
3. Taste the mix and adjust for saltiness or add chilli powder to make it more pungent, if necessary.
4. If the mix is slightly sticky, add the remaining rice flour, a tablespoon at a time.
5. Divide the mix into 2″ diameter balls. Form a cup out of each one, place two cubes of cheese inside and close the mouth to form a sphere again. Then flatten lightly and shape into a patty.
6. Coat all the patties with rice flour.
7. Make a slurry with the cornflour and maida. Dip a few of the corn cutlets in this slurry and then roll them in panko breadcrumbs. These patties will have a crinkly, crisper, and tastier coating.
8. Shallow fry all the patties in medium hot oil till rich brown on each side.

Makes around 10 -11 corn patties with cheese.

Enjoy!