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Crispy on the outside, soft and savory on the inside! These delightful cutlets combine boiled eggs, sweet corn, and fluffy potatoes with a blend of Indian spices. A perfect tea-time snack or party appetizer.
For 4 servings
Prepare Potatoes and Eggs
Create the Cutlet Mixture
Shape the Cutlets
Crispy on the outside, soft and savory on the inside! These delightful cutlets combine boiled eggs, sweet corn, and fluffy potatoes with a blend of Indian spices. A perfect tea-time snack or party appetizer.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 363.83 calories per serving with 13.61g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
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Set Up the Coating Station
Coat the Cutlets
Shallow Fry to Perfection
Serve
Replace the boiled eggs with 150g of crumbled paneer (Indian cottage cheese) or an extra boiled potato for a delicious vegetarian alternative.
For a lower-fat version, bake the cutlets at 200°C (400°F) for 15-20 minutes, flipping halfway, or cook them in an air fryer at 180°C (360°F) for 12-15 minutes until golden and crisp.
For an even crunchier exterior, use panko breadcrumbs or crushed cornflakes instead of regular breadcrumbs.
Incorporate finely chopped vegetables like carrots, bell peppers, or green peas into the mixture for added nutrition and color.
Eggs are a primary ingredient, providing high-quality protein essential for muscle repair, growth, and overall body function.
Potatoes and corn provide complex carbohydrates, which are the body's main source of energy, keeping you active and full.
This dish includes ingredients like corn, eggs, and coriander, which offer various nutrients such as B vitamins, Vitamin A, Vitamin K, and potassium.
Each serving of two Egg Corn Cutlets contains approximately 370-400 calories, primarily from carbohydrates in potatoes, protein from eggs, and fats from the frying oil.
They can be part of a balanced diet. They are a good source of protein and carbohydrates. However, since they are shallow-fried, they are higher in calories and fat. For a healthier option, consider baking or air-frying them.
Yes, you can prepare and shape the cutlets up to 24 hours in advance. Store them in an airtight container in the refrigerator. Coat and fry them just before serving for the best crispy texture.
This usually happens if the potatoes are waterlogged. To fix it, add 1-2 tablespoons of breadcrumbs, rice flour, or roasted gram flour (besan) to the mixture. This will help absorb excess moisture and bind the cutlets.
Absolutely! To bake, preheat your oven to 200°C (400°F). Place the coated cutlets on a baking sheet lined with parchment paper, spray with a little oil, and bake for 15-20 minutes, flipping halfway. For an air fryer, cook at 180°C (360°F) for 12-15 minutes, flipping once.
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