Cutlets are always crowd-pleasing. There are many variations of cutlets. They’re all delicious and packed with spices and herbs. Today in my meal preparation I present vegetarian cutlets made with sweet corn, cabbage and potato. They can be served with a chutney or can be used as patties in a burger. They are original, tasty and will be loved by everyone.

Ingredients:

2 large size potatoes, boiled and mashed
1 cup or can (15 oz) sweet corn
1 ½ cup fresh cabbage, grated
1 chicken or vegetable stock
½ teaspoon turmeric powder
1 red onion, small size, finely chopped
1 cup fresh cilantro, finely chopped
1 cup spring onion, finely chopped
2 tablespoon fresh mint leaves, finely chopped
3-4 fresh green chili, small size
1 egg, whisked
1 cup bread crumbs
1 teaspoon black pepper, crushed
1 tablespoon roasted combination of spice powder (2 teaspoons cumin seeds, 2 teaspoons raw coriander, and 2 teaspoons crushed red chili; combine and roast on low flame, then grind into a fine powder)
Salt as needed
Cooking oil to pan-fry kebabs

Method:
Heat oil in a large pan over medium heat, add onions, then sauté until they get soft. Add turmeric, chicken stock and cabbage. Stir rapidly and cook for about 2 minutes. Add sweet corn, roasted combination of spice powder and salt. Sauté for a minute, then set aside to cool.

In a large bowl, add mashed potatoes with corn and cabbage mixture along with cilantro, mint, spring onions, black pepper, bread crumbs, salt, and egg, allowing all the flavors to be infused. Adjust salt before making cutlets. Heat the oil over low to medium heat. Carefully fry a few cutlets at a time for 2-3 minutes on each side until they turn brown. Drain them on paper towels and serve with tomato sauce or any chutney of your choice.