Corn cutlets are a delicious snack / starter and a great way to include corn in your diet.


  • 3 big potatoes boiled and mashed (there should be no moisture)
  • 1 cup sweet corn kernels blanched in water to which a pinch of turmeric and a pinch of salt is added and drained.(See that the corn kernels are totally free of moisture)
  • 6 to 8 green chillies, a small piece ginger, 8 to 10 cloves of garlic and 1 tsp of pomegranate seeds ground to a paste ( adjust spice as per taste)
  • Salt to taste
  • 1 tbsp Cornflour
  • Bread crumbs to add to the potato mix plus to roll the cutlets
  • Finely chopped coriander leaves


  • Blend sweet corn to a coarse paste (just switch on and off the mixer). The paste should be coarse. Transfer it to a bowl.
  • Add green chillies ginger, garlic, pomegranate seed paste, mashed potato, coriander leaves chopped fine, cornflour and approximately 3tbsp bread crumbs and salt to taste.
  • Mix well. Take a portion of the mix and shape into small cutlets. Roll into bread crumbs and dust excess crumbs.
  • Make similar cutlets and deep fry in oil on medium flame till they are golden brown in colour on both sides. Drain on absorbent paper.
  • Serve hot with mint chutney or tomato sauce.


  • The mix should be totally free of moisture otherwise the cutlets will split in oil. See that the potatoes, corn kernels and coriander leaves do not contain moisture.
  • If anardana seeds are not available you can add 1 tsp lime juice.


  • Do not pressure cook the potatoes directly in water. Prick the potatoes with a fork and keep them in a container.
  • Add water in the pressure cooker and keep the container in it and pressure cook. This way the potatoes stay free from moisture.
  • Salt gives out moisture hence add salt just before you roll out the cutlets.
  • Use stale bread to get crispier cutlets.
  • Use oils with high smoke point for deep frying. Example : Refined
    groundnut oil.

Mint Chutney


  • A fistfull of mint leaves. Half the quantity of coriander leaves
  • 4 green chillies (adjust to taste)
  • 1 tbsp pomegranate seeds
  • 5 cloves of garlic
  • A small piece of ginger
  • Salt to taste


  • Grind the above mentioned ingredients to a smooth paste.
  • Serve with starters of your choice or you can even use it as sandwich

Variations that can be used in place of pomegranate seeds :

  • You can use lemon juice or grated raw mango instead of pomegranate seeds.
  • Each variation will give you an unique taste.


  • Blend the chutney just before serving the cutlets as it changes
    colour if exposed to air for long.