Spinach corn cutlet are a healthy snack option to make for the evenings. These are also good to keep in the kids lunch box.
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.