Cheesy Corn and Vegetable Cutlets (Toddler) by Tarla Dalal

Tarla.Dalal's picture

Dec. 06, 2013

These 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 favorite 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)
Grated carrot 1/4 Cup (4 tbs)
Grated cabbage 1/4 Cup (4 tbs)
Butter 1 Teaspoon
Grated garlic 1 Teaspoon
Boiled mashed potato 1/4 Cup (4 tbs)
Salt To Taste
Cooking oil 1/2 Tablespoon



1. In a broad non-stick pan, heat butter, add corn, carrot, cabbage and garlic. Stir and cook over medium flame for 1-2 minutes.

2. Remove the pan from flame, transfer the mixture to a bowl and allow it to cool.

3. Once cooled, add potatoes, cheese and salt into the bowl with corn mixture. Mix to combine

4. Divide this mixture into 6 equal portions and shape into small round flat cutlets.

5. In a non-stick pan, heat oil, place the cutlets and cook until they turn light brown from both the sides.


6. Serve with tomato ketchup.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 78Calories from Fat 29

 % Daily Value*

Total Fat 3 g4.6%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 155 mg6.46%

Total Carbohydrates 11 g3.7%

Dietary Fiber 1 g4%


Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet