Cheesy Corn and Vegetable Cutlets (Toddler Recipe)

Tarla.Dalal's picture

Aug. 02, 2015

Cheesy Corn and Vegetable Cutlets, nutritious vegetable laden, mouth watering cutlets! These nutritious vegetable laden, colourful and mouth watering cutlets are great to tempt the tummy of children with a less predictable palate or a smaller appetite. For more baby friendly appeal, roll the cutlets in fancy shapes and sizes. Serve them as a snack with your child's favourite sauce or sweet chutney, or make a burger or frankie filling with it.


Grated processed cheese 2 Tablespoon
Grated sweet corn kernels 1/4 Cup (4 tbs) (makai ke dane)
Grated carrot 1/4 Cup (4 tbs)
Grated cabbage 1/4 Cup (4 tbs)
Oil 1 Teaspoon
Grated garlic 1 Teaspoon (lehsun)
Mashed potatoes 1/4 Cup (4 tbs) (boiled and peeled)
Salt To Taste
Oil 1/2 Tablespoon



Heat the oil in a broad non-stick pan, add the corn, carrots, cabbage and garlic, mix well and cook on a medium flame for 1 to 2 minutes.

Remove from the flame, transfer in into a bowl and allow it to cool.

Once cooled, add the potatoes, cheese and salt and mix well.

Divide this mixture into 6 equal portions and shape into 50 mm. (2") round flat cutlets.

Heat the oil in a broad non-stick pan or a tava (griddle), and cook the cutlets on a medium flame, using oil, till they turn golden brown in colour from both the sides. 


Cool slightly and serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 3