Corn Capsicum Cutlet
197 15 mins 1 Servings
Corn Capsicum Cutlet is a delightful vegetarian snack made by mixing sweet corn and vibrant capsicum with flavorful spices, then shaping them into patties and shallow-frying until crispy. Perfect as an appetizer or party snack, these cutlets offer a delicious blend of textures and tastes.
Nutritional info
Per Serving: 1 Number - 70.0 gm
Nutritional Distribution
Ingredients
Potato
2.0 Boiled Chopped Tbsp (24.8 gm)
Green Capsicum
1.0 Chopped Tbsp (10.0 gm)
Sweet Corn
2.0 Boiled Tsp (6.32 gm)
Bread Crumbs
1/2 Tbsp (3.805 gm)
Green Chilli
1/2 Chopped Tsp (1.065 gm)
Dry Mango Powder
1/4 Tsp (0.53 gm)
Salt
1/4 Tsp (1.115 gm)
Oil
1.0 Tbsp (8.16 ml)
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Steps
- Step 1
PrePreparation
Grind 2 tsp boiled sweet corn to a coarse mixture and keep aside.
- Step 2
Preparation
In a bowl, add 2 tbsp boiled chopped potato, corn mixture, 1 tbsp chopped capsicum, 1/2 tsp chopped green chilli, 1/4 tsp dry mango powder, 1/4 tsp salt, and mix well.
- Step 3
Mash all ingredients and mix everything well
- Step 4
Divide the mixture into equal parts and shape these into round cutlets
- Step 5
Coat cutlets with 1/2 tbsp bread crumbs.
- Step 6
Give it a Nestle Twist by adding poppy seeds.
- Step 7
Heat a pan, shallow fry the cutlets with 1 tbsp oil until crispy and golden brown.
- Step 8
Serve with mint chutney.
Best paired with
24 calories
10 mins
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