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Potato, corn, chickpea cutlets
By : Rehana KhambatyCategory : Kids specials, Cutlets, patties, rolls and tikkis, Potato
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- Mix together all the ingredients and chill till cold.
- Divide the mixture into small portions and shape them into patties.
- Heat oil in a frying pan and shallow fry in medium hot oil in batches till golden brown on both sides.
- Serve with chilli sauce.
Image: Flickr/creativecommonsmoria
Ingredients:
1 kg. potatoes, boiled, peeled and grated
100 gms. each blanched corn kernels, boiled chickpeas and finely chopped onion
50 gms. each, finely chopped ginger, green chilli and coriander leaves
Cumin powder, lemon juice
Salt and black pepper powder to taste
Oil for deep frying
1 kg. potatoes, boiled, peeled and grated
100 gms. each blanched corn kernels, boiled chickpeas and finely chopped onion
50 gms. each, finely chopped ginger, green chilli and coriander leaves
Cumin powder, lemon juice
Salt and black pepper powder to taste
Oil for deep frying
RECIPES BY REHANA KHAMBATY
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