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)|
|Grated garlic||1 Teaspoon (lehsun)|
|Mashed potatoes||1/4 Cup (4 tbs) (boiled and peeled)|
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.