Ingredients

• 1 tin (420 grams) sweet corn kernels
• 6-8 cashewnuts, crushed
• 2 tablespoons Nutralite Classic for shallow frying
• 2 medium onions, chopped
• Salt to taste
• ½ tablespoon red chilli powder
• 3 medium potatoes, boiled, peeled and mashed
• 1 cup fresh breadcrumbs
• 2 tablespoons Nutralite Achari Mayonnaise
• 2 tablespoons cornflour
• 2 tablespoons Nutralite Veg Mayonnaise

How to Make Corn and Cashew Cutlet

• Drain sweet corn kernels and rinse in fresh water.
• Drain again and crush them in a chopper.
• Heat 2 tablespoons Nutralite Classic in a non-stick pan.
• Add onions and crushed corn and sauté for 1-2 minutes.
• Add salt and chilli powder and mix.
• Cook till dry and transfer into a bowl. Set aside to cool.
• Add cashewnuts, potatoes, breadcrumbs, Nutralite Achari Mayonnaise, mix well and add 2 tablespoons cornflour and knead well.
• Divide the mixture into equal portions and shape them into tear shaped cutlets.
• Heat some Nutralite in a shallow non-stick pan.
• Place the cutlets in it and shallow-fry till golden brown and crisp.
• Remove the cutlets onto a serving plate.
• Serve them hot with Nutralite Veg Mayonnaise as a dip.