Would you like to try something different from corn? So you must try this recipe of Thai Sweet Corn Cutlet.
Corn cutlet or Corn tikki is a very tasty and easy to make recipe. A perfect tea time snack or tiffin box option for children made with sweet corn and potatoes. You can add any other vegetable like onion, bell peppers (capsicum), carrots, and peas etc. as per taste in the cutlets to increase its nutritional value.
Generally, these cutlets are deep fried, but if you do not want to deep fry these cutlets, you can make them shallow fry with minimal use of cooking oil or even bake or grill them.
Cutlets are best served with tomato ketchup, coriander chutney or mint chutney. To make them more nutritious, add some vegetables.
If you are using American corn to make cutlets, they may taste slightly sweet. Indian corn on the other hand is not this sweet. Corn cutlets are spicy and savory and tasty on the outside and soft on the inside.
Follow the detailed recipe step by step below to make Thai style corn cutlets at home.
Thai Corn Cutlets
Print RecipeIngredients
- 1 cup Corn kernels, boiled
- 1 cup Potatoes, boiled, peeled and mashed
- 1 tbsp. Red curry paste 1 tbsp
- 1 cup Fresh coriander roots, chopped
- Oil for shallow-frying
- Cornflour for dusting
- Del Mont sweet red chilli sauce to drizzle
Instructions
To prepare the Corn Cutlet mixture,
- In a large bowl, take boiled and mashed potatoes, red curry paste, corn kernels and corianders leaves and mix well.
- Make dough, divide the mixture into equal portions and shape them into tikkis or cutlet.
- Heat sufficient oil in a frying pan. Dust the tikkis with cornstarch and keep them to the pan.
- Cook on medium heat, turning sides, until both sides are equally golden brown alike. Drain on tissue paper.
- Place them on a serving plate, drizzle Delmonte sweet chilli sauce over them and serve hot.