Potato Sweet Corn & Cheese Cutlet - Cheesy Sweet Corn Patty

Potato Corn & Cheese Cutlet makes a delicious continental starter or even as a kids snack. The combination of Corn and cheese goes along really well when mixed along with dried oregano and red chilli flakes. Serve the delicious Cutlet as a party Appetizer along with a Creamy dip and Crispy chips.

Archana's Kitchen
Potato Sweet Corn & Cheese Cutlet  - Cheesy Sweet Corn Patty
502 ratings.

Potato Corn & Cheese Cutlet Recipe is a delicious creamy cutlet which is combined along with simple flavours like dried oregano and red chilli flakes and it just melts in your mouth.

We have paired them rightly to create a lip smacking cutlet recipe that your kids would love to try them as a snack. You can also serve these Corn & Cheese Cutlet as a party appetizer. These cutlets are very soft and quite delicate to handle while cooking as it has cheese and it melts with heat.

Serve the Potato Corn & Cheese Cutlet along with Dill Leaves & Parmesan Dip and Mexican Vegetable Nachos  to make it a complete starter for your Party.

If you liked the Potato Corn & Cheese Cutlet Recipe, then you can try our other favorite cutlet recipes like.

  1. Healthy Aloo Mutter Pudina Tikkis Recipe
  2. Mixed Vegetable Cutlet Recipe
  3. Tofu and Chickpea Patty Recipe (Cutlets)

Cuisine: Continental
Course: Appetizer
Diet: Vegetarian
Prep in

10 M

Cooks in

25 M

Total in

35 M

Makes:

4 Servings

Ingredients

  • 1 cup Sweet corn , coarsely ground
  • 1 cup Cheese , grated
  • 3 Potatoes (Aloo) , boiled, peeled and mashed
  • 1/2 cup Spring Onion (Bulb & Greens) , chopped
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Black pepper powder
  • 1 tablespoon Dried oregano
  • 1/2 cup Bread crumbs
  • 1/2 cup Milk
  • Salt , to taste 

How to make Potato Sweet Corn & Cheese Cutlet - Cheesy Sweet Corn Patty

  1. To begin making the Potato Corn & Cheese Cutlet, cut the potatoes into half and boil the potatoes along with 1/2 cup of water in the pressure cooker for about 4 whistles. Turn off the heat and allow the pressure to release naturally.

  2. Once done peel the skin off the potatoes, place it in a bowl and mash well.

  3. Add all the remaining ingredients - sweet corn, cheese, spring onions, red chilli powder, black pepper powder, dried oregano, bread crumbs into a same bowl and mix well.

  4. Check the salt and spices and adjust to taste accordingly. 

  5. Take small amount of the Potato Corn & Cheese Cutlet mixture and shape them into small discs to form cutlet shapes.

  6. Keep the bread crumbs and milk ready by the side. Dip the shaped Potato Corn & Cheese cutlets into the milk. Then  coat them with bread crumbs by tossing the cutlet into the bread crumb plate.

  7. Heat a flat skillet over medium heat.

  8. Place the Potato Corn & Cheese Cutlet and drizzle oil over each of them.

  9. Cook the Potato Corn & Cheese Cutlets on either side until it crisps up and becomes brown. These cutlets are very soft and quite delicate to handle while cooking as it has cheese and it melts with heat. So be careful while flipping and cooking these cutlets.

  10. Once done, turn off the heat and transfer the Potato Corn & Cheese Cutlets into a serving platter and serve hot.

  11. Serve the Potato Corn & Cheese Cutlet along withDill Leaves & Parmesan Dip and Mexican Vegetable Nachos Recipe to make it a complete starter.

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Last Modified On Wednesday, 02 May 2018 14:45
     
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