Corn Cutlets


Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too. So here is the recipe:

Turkish style Bazlama


  • Corn Kernels 1 1/2 cup
  • Cooked Rice 4 tablespoons
  • Onions chopped 2 medium
  • Fresh mint leaves 15-20
  • Fresh coriander leaves a few sprigs
  • Cooked rice 1 1/2 cup
  • Potatoes boiled peeled and mashed 2 medium
  • Salt to taste
  • Green chillies chopped 2
  • Crushed red chillies 1/2 teaspoon
  • Fresh bread crumbs 1 cup


  1. Heat 2 tbsps oil in a non stick pan. Add onions and sauté. Drain the corn and put in a bowl. Finely chop coriander and mint leaves.When the onions turn a light brown, add it to the corn.
  2. Add cooked rice, mashed potatoes, salt, green chilies, crushed red chillies, coriander and mint leaves and mix well mashing the contents slightly.
  3. Add breadcrumbs and mix. Rest the mixture for 10-15 minutes.Heat 2 tbsps oil in another non stick pan. Divide into equal portions and shape each portion into an oval shaped cutlet.
  4. Press lightly and place in the second pan in a single layer. Fry, turning sides, till both sides are equally golden.Serve hot with any sauce or tomato ketchup. You can even cook them in an oven. Spray a little oil over them and cook in a preheated oven at 180°C.

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