Sweet Corn 1 1/2 cup
Oil 4 tablespoons
Onions chopped2 medium
Fresh mint leaves 15-20
Fresh coriander leaves a few sprigs
Cooked rice 1 1/2 cup
Potatoes boiled peeled and mashed 2 medium
Salt to taste
Green chillies chopped 2
Crushed red chillies 1/2 teaspoon
Fresh bread crumbs 1 cup
Heat 2 tbsps oil in a non stick pan. Add onions and saute. Drain the corn and put in a bowl. Finely chop coriander and mint leaves. When the onions turn a light brown, add it to the corn.
Add cooked rice, mashed potatoes, salt, green chilies, crushed red chillies, coriander and mint leaves and mix well mashing the contents slightly.
Add breadcrumbs and mix. Rest the mixture for 10-15 minutes. Heat 2 tbsps oil in another non stick pan. Divide into equal portions and shape each portion into an oval shaped cutlet.
Press lightly and place in the second pan in a single layer. Fry, turning sides, till both sides are equally golden. Serve hot with any sauce or tomato ketchup. You can even cook them in an oven. Spray a little oil over them and cook in a preheated oven at 180°C.