Oh so corny!
Coated corn, potato and cheese cutlets.
Servings
Prep Time
3
15
minutes
Cook Time
15
minutes
Servings
Prep Time
3
15
minutes
Cook Time
15
minutes
Ingredients
5
big Potatoes
100
g
vermicelli
broken into pieces
100
g
corn
4
cubes cheese
grated
2
piece
Ginger
made into a paste
4-5
Green chilies
crushed
tsp
½pepper powder
3
cups
Tbsp corn flour
mixed in 2water
Oil for deep frying
salt to taste
Instructions
Boil the corn with little salt in sufficient water for few minutes.
Drain out the water completely and keep aside to cool.
Coarsely crush the corn.
Boil the potatoes and mash when still hot.
Add the grated cheese, corn, ginger, green chilies, salt and pepper to the mashed potatoes. Mix gently.
Divide the potato-cheese mixture into equal portions and make thick long rolls.
Dip each roll in the corn flour mixture and roll it in vermicelli.
Deep fry in hot oil till golden.
Serve hot with green chutney.