Sweet Corn Tikkis/ Cutlets

It’s been more than 10 days since I last wrote a post. We had been on a short trip to Tirupati, for my daughter’s mottai and from there on to Chennai for my niece’s Annaprasanam. We all enjoyed the much needed break.

Tea time snacks like samosas, pokodas, bhajjis and bondas are definitely my favorites, but I hardly prepare these at home due to the fact that these are deep fried. Instead I am always in search of recipes that are cooked in less fat, healthy and at the same time tasty too. So here is one such recipe, that I am sure will be loved by one and all.

What you’ll need

1. Sweet corn Niblets – ¾ cup
2. Potato – 1 Medium sized
3. Onion – 1 medium
4. Ginger – a small piece, peeled and grated
5. Bread – 2 or 3
6. Chilli powder – 1 tsp
7. Coriander Powder – 1 tsp
8. Fennel seeds – ½ tsp
9. Garam Masala Powder – ½ tsp
10. Fresh coriander leaves – few sprigs
11. Salt to taste
12. Oil

Method

1. Cook the sweet corn niblets slightly, or Microwave on high for 4 minutes.
2. Cool, keep a handful of corn as is and grind the remaining into a coarse paste without adding any water.
3. Pressure cook the potato. Cool and mash without any lumps.
4. Finely chop the onion.
5. Heat a kadai with a tsp of oil, once the oil is heated, add the fennel seeds.
6. Next add the chopped onions and grated ginger and sauté till the onions turn light pink.
7. Remove from heat.
8. In a wide bowl, add the mashed potato, sweet corn paste, the sweet corn that we kept aside, sautéed onions and ginger, and mix well.
9. Nicely crumble the bread pieces and add it to the above mixture. Also add finely chopped coriander leaves. Mix well.
10. Now add the chilli powder, coriander powder, garam masala powder and salt to taste. Mix everything well until smooth dough is formed.
11. Grease your palms and pinch out lemon sized ball out of the mixture and shape them into tikkis.
12. Heat a non stick frying pan, place a 2 of the prepared tikkis, and drizzle a tsp or 2 or oil around it.
13. Let this cook on one side, then slowly and carefully flip them over, drizzle a little more and oil and cook until the tikkis are browned well.

Serve with any chutney or simply with tomato ketchup.

Linking this to CWS – Corn hosted by Shylaja and to HITS – Healthy Delights