Mexican Corn Cutlets

Corn cutlets, a childhood fav of mine get a Zesty Fun Mexican Make-over….Yum yum! 🙂
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Method:
Boil, peel and mash 4-5 large potatoes
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Add 1 cup coarsely pulsed boiled corn (just a few whirls in your chopper, not completely ground)
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Add 1 small finely chopped onion, a minced jalapeño, and a fistful of cilantro
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Next add salt, cayenne (or red chilli pwdr), 1/2 a tsp each of ground coriander pwdr and oregano. Also add 2-3 cloves of minced garlic and a generous squeeze of lime. Mix together to combine.
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Now add 1/2 a cup of grated cheddar cheese (I used the grated Mexican blend available in the supermarkets) and 1/2 a cup of bread crumbs (I used Japanese Panko). You might need to use more bread crumbs if your potatoes are sticky! Add in small increments, as needed.
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Form into long ovals.
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Deep fry in medium hot oil. Do not over crowd…to avoid the cutlets from breaking!
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Drain on paper towel…serve with your fav ketchup/hot sauce!
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