Corn cutlets, a childhood fav of mine get a Zesty Fun Mexican Make-over….Yum yum! 🙂
Method:
Boil, peel and mash 4-5 large potatoes
Add 1 cup coarsely pulsed boiled corn (just a few whirls in your chopper, not completely ground)
Add 1 small finely chopped onion, a minced jalapeño, and a fistful of cilantro
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.
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.
Form into long ovals.
Deep fry in medium hot oil. Do not over crowd…to avoid the cutlets from breaking!
Drain on paper towel…serve with your fav ketchup/hot sauce!
