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Corn Spinach Cutlet
The green Corn Spinach Cutlet recipe is simple, easy tomake, palatable, and is packed with nutrition and best combination with eveningtea. So enjoy these snacks with tea today, on International tea day.
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Snack
Cuisine
Indian
Servings
2
Calories
Equipment
mixing bowl
blender
pressure cooker
griddle
Ingredients
1
cup
Spinach (boiled)
1/2
cup
Boiled sweet corn
4
Boiled potatoes (small)
2
spring
coriander leaves
3
Bread slices
1/2
tbsp
Oregano
2
tbsp
oil
salt
pinch of baking soda
Instructions
Boil the spinach; let it come to room temperature, then putthem in a blender jar and make a fine paste, and with the bread slice in amixing bowl
Add boiled potato, coriander leaves, oregano and bakingpowder
After combining all, make a coarse mixture
Now add boiled sweet corn, and mix well
Divide them into four equal parts and by the use of fingersmake flat and round shaped patties
Heat oil in a griddle, place the round shaped patties in themedium heat oil and fry them well
Once fried one side, reverse them and fry tillcolour changes to brown.
Drain on to kitchenpaper and transfer it to a serving plate and serve with green or red chutney