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Spinach and Corn Cutlets
Spinach and Corn Cutlets
  • Author: Neha Mathur
  • Prep time: 30 mins plus 1 hour refrigerating time
  • Cooking time: 15 mins
  • Serves 6-8
    • 1 tbsp + 3-4 tbsp Fortune Rice Bran Health oil
    • 1/2 cup chopped onions
    • 1.5 cups chopped spinach
    • 1 cup corn
    • 4-5 medium sized boiled potatoes, peeled and grated
    • salt to taste
    • 1 green chilli, finely chopped
    • 1/2 tsp cumin powder
    • 1 tsp dry mango powder
    • 1/2 tsp garam masala powder
    • 1/2 tsp black pepper powder
    • 1/2 cup maida
    • water to make batter
    • 1 cup bread crumbs
Method of preparation
    • Heat 1 tablespoon Fortune Rice Bran Health oil in a pan. Add onions and fry till translucent.
    • Add spinach and corn, cover and cook for 2-3 minutes.
    • Remove from stove and cool. Coarsely grind this mix by pulsing in a food processor for few seconds. Remove in a large bowl.
    • To this, add in the grated potatoes, salt, green chilli and other dry spice powders.
    • Mix well, shape into small cutlets and refrigerate for 30 minutes.
    • Whisk the maida with 1/4 cup water in a small bowl, to make thick slurry.
    • Dip the cutlets in the slurry and coat with breadcrumbs. Refrigerate again for 30 minutes. At this point you can freeze the cutlets for later use, if required.
    • Heat 3-4 tablespoons of Fortune Rice Bran Health oil in a pan and when the oil is hot, place the cutlets in the hot oil and shallow fry on medium heat until golden and crispy on both sides, roughly 6-8 minutes per side.
    • Serve hot with ketchup or coriander chutney.
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