Spinach corn cutlet are a healthy snack option to make for the evenings. These are also good to keep in the kids lunch box. Here is how to make these.
Come rain and the climate changes for nothing but good. That moisture in the air, coolness in the environment and the lush greenery of flora makes me crave for Adrak Wali Chai and something crisp, spicy.
Just to get a hands on a new monsoon recipe, I made Spinach Corn Cutlet for yesterday’s supper. As Spinach Corn Cutlet were just shallow fried in a little Rice Bran Oil, they were healthy and safe for consumption.
We always face a dilemma when it comes to choosing the oil that promotes a healthy lifestyle. After doing a lot of research and reading on the benefits and disadvantages of oil, I settled down on using Mustard oil and Rice Bran oil since past 7-8 months and now most of my cooking is done using these two.
So, when Fortune Rice Bran oil approached me to do a few recipes using their brand’s oil, I had no reason to say no as I am anyways using the oil in my kitchen. Made from the bran of rice, a nutritious brown layer between the grain and husk, this oil helps reduce bad cholesterol, enhances the immune system and prevents ageing of the skin.
Since the oil does not have any taste of its own, it does not interfere with the taste of the dish.
I have not added cheese in the recipe of Spinach Corn Cutlet, however, if you want to sizzle up this snack a tad then you can use some grated cheese. Cheese would certainly taste well with the combination of spinach and corn. Without wasting a minute, note down the recipe of Spinach Corn Cutlet and make sure to prepare them at home!
Spinach Corn Cutlet Recipe
Spinach Corn Cutlet
Spinach corn cutlet are a healthy snack option to make for the evenings. These are also good to keep in the kids lunch box.
- 1 tbsp Fortune Rice Bran Oil Plus for shallow frying
- 1/2 cup Onion Finely Chopped
- 1 and 1/2 cup Spinach Finely Chopped
- 1 cup Corn
- 4-5 Boiled Potato Medium Size
- Salt to taste
- 1 Green Chilli Finely Chopped
- 1/2 tsp Cumin Powder
- 1 tsp Dry Mango Powder
- 1/2 tsp Garam Masala Powder
- 1/2 tsp Black Pepper Powder
- 1/2 cup All Purpose Flour
- 1 cup Bread Crumbs
Heat 1 tbsp oil in a pan.
Add onions and fry till translucent.
Add spinach and corn and cover and cook for 2-3 minutes.
Remove from stove and cool for sometime.
Add the spinach and corn mixture in a blender and just blitz once so that the corn is broken into small pieces.
Do not blend more.
Remove the mixture from the blender and add boiled and grated potatoes into it.
Add salt, green chilies, cumin powder, dry mango powder, garam masala powder and black pepper powder and mix well.
Make small cutlets from the mixture and refrigerate for 30 minutes.
Add all purpose flour in a bowl and add little water to make a thick batter.
Dip the cutlets in the batter and coat with bread crumbs.
Refrigerate again for 30 minutes.
This is the time when you can freeze the cutlets for later use.
Heat some oil in a pan and when the oil is hot, drop the cutlets in the hot oil and shallow fry on medium heat till golden brown from both the sides.
Serve hot with ketchup or coriander chutney.
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