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Tuesday, July 27, 2010

Corn Patties/Cutlets

I drive past a field everyday with a big sign "Fresh Corn sold here". I finally gave in and bought a bunch of corn cobs this weekend. We have been enjoying them roasted on the grill almost every other day. I wanted to make some corn dishes to use the corn while it was fresh and that led me to my friend's blog post where where she lists a delicious corn patties recipe. I had all the ingredients on hand and was on my way to making these immediately. The patties turned out really tasty and this is definitely a recipe that I will make over and over again.

1 corn cob - pressure cook this or boil it till the corn becomes tender (I pressure cooked it till 1 whistle)
2 medium potatoes - boiled and grated
1 tsp cumin-corriander/ dhana jeera powder
1  tsp red chilli powder
2 cloves garlic grated
1 inch ginger grated
1 tbsp corn flour/ corn starcth
Salt to taste
2 tsp semolina/rava
2 tsp cornmeal
1/8th tsp red chilli powder
pinch of salt
1 tbsp oil

Grate the cooked corn cob. To this add the grated potatoes, ginger, garlic, chilli powder, salt, dhana jeera powder and corn flour. Mix them well to form a dough like mixture.
Mix together the rava, cornmeal, chilli powder and salt. Spread this mixture out on a flat plate. This will be the coating of the patty to give it a crisp texture.
Make a small ball of the dough, roll it in the coating mixture and flatten it into a small disc. Heat the oil in a shallow pan and fry these discs, so that they are evenly browned on both sides.
Serve them hot with ketchup or chutney.

The corn flour helps bind the mixture together into a dough so that it stays together while forming the patty. You may need to adjust the quantity based on how soft the potato corn mixture is. You can move the patties to a preheated oven (350F) once they are browned on both sides, for five minutes to get a crispier texture. You can also use this patty in a sandwhich.

I am submitting this recipe to One Hot Stove's BB6 Potluck Edition


  1. How perfectly delicious! Thank you for sending in this entry.

  2. Your cutlets look fabulous! I also make something called corn niblets. But since yours have grated corn, your cutlets look smooth and much more professional! Cheers!