Thai Sweet Corn Cutlets Recipe

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Do you want to try something different with corn? Then try this recipe of Thai sweet corn cutlet. These cutlets are very delicious and easy to make recipe. A perfect tea time snack or tiffin box option for kids.

Ingredients

To Be Blended Into A Smooth Red Curry Paste (using A Little Water)

5Whole Dry Kashmiri Red Chilies, soaked in warm water for 10 minutes
1/4 cupChopped Onions
4Garlic (lehsun) cloves
1/2 tbspCoriander (dhania) seeds
1 tbspCumin seeds (jeera)
5 to 6Black peppercorns (kalimirch)
10stalks of Coriander (dhania)
2 tbspChopped lemon grass (hare chai ki patti)
Saltto taste

For The Cutlets

1-1/2 cupsBoiled and Coarsely crushed sweet corn kernels (makai ke dane)
1/4 cupRice flour (chawal ka atta)
Saltto taste
2 tbspRed curry paste, ( ingredients given above, make a smooth paste and your red curry paste is ready)
2 tspSoya sauce

For The Hot and Sweet Dip

3/4 cupSugar
2 tbspVinegar
1 tbspDry red chili flakes (paprika)
1/2 tspChili powder
Saltto taste

Other Ingredients

Oil forgreasing and cooking

Directions

For the cutlets

Add sweet corn, rice flour, salt, red curry paste and soy sauce in a bowl and mix it well.
Divide the mixture into 8 equal portions and shape each portion into 50 mm. (2”) diameter round.
Heat a non-stick tava (griddle), grease it with oil and cook the cutlets by using a little oil and fry till they turn brown in color from both the sides.

For the hot and sweet dip

Combine ¾ cup of water, sugar, and vinegar in a broad non-stick pan and cook on a high flame for 4 to 5 minutes or till the syrup is thick and stir continuously.
Switch off the flame and add dry red chili flakes and mix it well.
Add the chili powder and salt and mix well.
Allow it to cool and keep it aside.