Corn and Cashew Cutlet

Recipe by
Total Time:
25 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Celebrate Raksha Bandhan with this tasty and healthy recipe curated by Chef Sanjeev Kapoor.

Take a look at more Snacks Recipes. You may also want to try Potato and Corn Rolls, Moong Dal Kachori, My Own Keto Chocolate Chip Cookies, DRY FRUIT MODAK

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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.

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