Corn cutlet are Indian style sweet corn patties made with boiled potatoes, corn kernels, spices and herbs. These make for a great party or tea time snack. Serve them with chutney, dip, sauce or just with some masala chai.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Total time: 30 minutes
  • Yield: 8
  • Category: Snack
  • Cuisine: Indian

Ingredients

  • 2 medium potatoes ((1¼ cup peeled and cubed))
  • ¾ cup sweet corn kernels ((frozen or fresh corn on the cob))
  • 1 green chilli ((optional, chopped))
  • 2 tablespoon coriander leaves ((Fine chopped))
  • ½ teaspoon red chilli powder ((adjust to taste))
  • ½ to ¾ teaspoon garam masala ((or any spice powder))
  • ½ teaspoon ginger paste
  • ⅓ teaspoon salt ((adjust to taste))
  • ½ to ¾ teaspoon chaat masala ((optional))
  • ¼ cup bread crumbs ((or poha/ flattened rice))
  • 2 tablespoons oil (or ghee)

Method

  1. To make corn patties firstly boil whole potatoes just until fork tender without making them mushy. You can boil them in a pot covering them with enough water or in the instant pot for 6 mins. Alternately you may also peel and cube them and boil in a pan.
  2. If using corn on the cob, boil them until tender and remove the kernels. If using frozen corn, prepare them by defrosting and cooking in a pan until tender.
  3. Mash the boiled potatoes well in a bowl. Add sweet corn, red chilli powder, garam masala, chaat masala (optional), green chilies, ginger, salt, bread crumbs or coriander leaves.
  4. Mix all of the ingredients and taste test. If required add more salt and spices.
  5. Mix well to bind the mixture to a dough. If the dough becomes dry, knead with moist fingers. Troubleshooting tip: You can also blend half of the mixture in a blender and mix with the rest.

How to make corn patties

  1. Divide the dough to 8 balls and flatten to corn patties.
  2. Heat a pan with 1 tbsp oil. When the oil becomes hot, place the corn cutlets and toast them. When one side is golden and crisp, turn them to the other side with a spatula and toast until golden and crisp.
  3. Pan fry all of the corn patties in batches using 1 tbsp oil per batch.
  4. Serve corn cutlet hot or warm with chutney or sauce.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.