Corn-Spinach Cutlets

I love to experiment with various ingredients and form cutlets or tikkis out of them. And just to make it a bit healthier, I prefer to shallow fry them instead of deep frying them. And trust me, they do taste awesome. Also, this time I have used boiled and mashed sweet potatoes instead of potatoes. Sweet potatoes are rich source of complex carbohydrates, dietary fibre and beta carotene. Moreover, they do have micro nutrients, vitamin B and manganese. At times and in some recipes,

I do replace potatoes with boiled and mashed raw plantain too.

The recipe is pretty straightforward. Just like in the case of any cutlets, mix boiled and crushed or chopped corn kernels with spinach leaves and use mashed sweet potatoes to bind it together. It pairs well with coriander or mint chutney or tomato sauce or curd based dip. For more such recipes, you can go through this link. This serves as a perfect 4 pm snack for your kids or try it as a starter in your family get together.

Ingredients:

• Fresh corn 1 big
• Spinach a small bunch
• Sweet potatoes 2 small
• Salt to taste
• Green chilies 2
• Mint leaves a handful
• Chat masala 1 tsp
• Red chili flakes 1 tsp
• Fresh bread crumbs 1-2 tbsp
• Dry bread crumbs 1-2 tbsp
• Oil 2-3 tbsp

Method:

• Seperate the kernels from the corn cob.

• Boil it with salt and water for 5-6 minutes. Drain and keep aside.
• Clean the spinach leaves and trim the stem. Wash them thoroughly with water.
• Blanch the spinach leaves in boiling water for 4-5 minutes. Drain and transfer the leaves into a bowl of cold water.
• Drain the water and chop the leaves finely.

• Wash the sweet potatoes and steam it in a pressure pan or cooker till it’s fully cooked. Peel the skin and mash it finely.

• Now either pulse the corn kernels in a mixer for few seconds or chop them roughly. Take care not to make it into a paste.
• Transfer it into a big bowl. Now add the spinach leaves to it.
• Furthermore, add salt, chat masala, chopped green chilies, mint leaves, red chili flakes and mix.

• Add the mashed sweet potatoes and mix well.
• If the mixture appears too wet, add one to two tablespoons of bread crumbs.

• Take lemon size balls of the dough and flatten it in your palm. Coat it with dried bread crumbs.

• Refrigerate these cutlets for atleast half an hour.
• Heat a heavy bottom girdle or a skillet and add some oil.
• Cook each side till they are crisp and golden in colour.
• Serve it hot with your favourite chutney or sauce or dip. I have served with mint-curd dip.