Side Dishes

Indian easy to make Sweet Corn Cutlets by Neharika


This recipe will be unlike any cutlet you have tried so far – it is not made of potatoes, spinach, raw bananas or any of the usual stuff! the thai sweet corn cutlet is made from a contrasting combination of juicy sweet corn kernels and fierily pungent red curry paste. If this is not spiky enough, the hot and sweet dip will doubtlessly push this cutlet into the spicy category!

5 whole dry kashmiri red chillies , soaked in warm water for 10 minutes
1/4 cup chopped onions
4 garlic (lehsun) cloves
1/2 tbsp coriander (dhania) seeds
1 tbsp cumin seeds (jeera)
5 to 6 black peppercorns (kalimirch)
10 stalks of coriander (dhania)
2 tbsp chopped lemon grass (hare chai ki patti)
salt to taste
1 1/2 cups boiled and coarsely crushed sweet corn kernels (makai ke dane)
1/4 cup rice flour (chawal ka atta)
salt to taste
2 tbsp red curry paste , recipe above
2 tsp soy sauce
3/4 cup sugar
2 tbsp vinegar
1 tbsp dry red chilli flakes (paprika)
1/2 tsp chilli powder
salt to taste
For the cutlets Combine the sweet corn, rice flour, salt, red curry paste and soy sauce in a bowl and mix well. Divide the mixture into 8 equal portions and shape each portion into 50 mm. (2”) diameter round. Heat a non-stick tava (griddle), grease it with oil and cook 4 cutlets at a time, using a little oil, till they turn brown in colour from both the sides. Repeat step 3 to cook 4 more cutlets. Keep aside. For the hot and sweet dip Combine ¾ cup of water, sugar and vinegar in a broad non-stick pan and cook on a high flame for 4 to 5 minutes or till the syrup is thick, while stirring continuously. Switch off the flame, add the dry red chilli flakes and mix well. Add the chilli powder and salt and mix well. Allow it to cool and keep aside. How to proceed Serve the cutlets hot with hot and sweet dip.


29% DV

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