Egg Corn 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.
For 4 servings
7 steps. 15 minutes total.
- 1
Step 1
- a.Prepare Potatoes and Eggs
- b.In a large pot, boil the potatoes until fork-tender, about 15-20 minutes. Drain, let them cool slightly, then peel.
- c.While potatoes are boiling, hard-boil the eggs for 10-12 minutes. Transfer to an ice bath, then peel.
- d.In a large mixing bowl, thoroughly mash the boiled potatoes. Grate or finely chop the hard-boiled eggs and add them to the bowl.
- 2
Step 2
- a.Create the Cutlet Mixture
- b.To the potato and egg mixture, add the sweet corn, finely chopped onion, green chilies, ginger-garlic paste, and chopped coriander leaves.
- c.Sprinkle in all the dry spices: turmeric powder, red chili powder, garam masala, chaat masala, and salt.
- d.Gently mix all ingredients until just combined. Avoid overmixing, as it can make the potatoes gummy.
- 3
Step 3
- a.Shape the Cutlets
- b.Lightly oil your palms to prevent sticking.
- c.Divide the mixture into 8 equal portions.
- d.Take one portion and shape it into a round or oval patty, about 1.5 cm (0.5 inch) thick.
- e.Place the shaped cutlets on a plate. For best results, chill them in the refrigerator for 15-20 minutes to help them firm up.
- 4
Step 4
- a.Set Up the Coating Station
- b.In a shallow bowl, whisk the all-purpose flour with 1/3 cup of water to form a smooth, thin slurry without lumps.
- c.Spread the breadcrumbs evenly on a separate flat plate or tray.
- 5
Step 5
- a.Coat the Cutlets
- b.Take one chilled cutlet and dip it into the flour slurry, ensuring it is fully coated.
- c.Lift it out, allowing any excess slurry to drip back into the bowl.
- d.Immediately transfer the cutlet to the breadcrumbs, gently pressing and turning to coat it completely on all sides.
- 6
Step 6
- a.Shallow Fry to Perfection
- b.Heat the oil in a wide, heavy-bottomed pan over medium heat. The oil is ready when a breadcrumb sizzles upon contact.
- c.Carefully place 3-4 coated cutlets in the pan, ensuring not to overcrowd it.
- d.Fry for 2-3 minutes per side, until they turn a deep golden brown and become crisp.
- e.Using a slotted spoon, remove the cutlets and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- 7
Step 7
- a.Serve
- b.Serve the Egg Corn Cutlets hot with mint chutney, tamarind chutney, or tomato ketchup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use starchy potatoes like Russet and ensure they are completely cool and dry before mashing.
- 2If the mixture feels too wet to shape, add a tablespoon of breadcrumbs or roasted gram flour (besan) to bind it.
- 3Do not overcrowd the pan while frying. This lowers the oil temperature and can make the cutlets soggy.
- 4Chilling the shaped cutlets before coating and frying is a key step to prevent them from breaking apart in the oil.
- 5You can prepare the cutlet mixture and shape the patties a day in advance. Store them in an airtight container in the refrigerator.
Adapt it for your goals.
Vegetarian Version
Replace the boiled eggs with 150g of crumbled paneer (Indian cottage cheese) or an extra boiled potato for a delicious vegetarian alternative.
Healthier OptionHealthier Option
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.
Extra Crispy CoatingExtra Crispy Coating
For an even crunchier exterior, use panko breadcrumbs or crushed cornflakes instead of regular breadcrumbs.
Add VegetablesAdd Vegetables
Incorporate finely chopped vegetables like carrots, bell peppers, or green peas into the mixture for added nutrition and color.
Why this is on our healthy list.
Rich in Protein
Eggs are a primary ingredient, providing high-quality protein essential for muscle repair, growth, and overall body function.
Source of Energy
Potatoes and corn provide complex carbohydrates, which are the body's main source of energy, keeping you active and full.
Contains Essential Vitamins and Minerals
This dish includes ingredients like corn, eggs, and coriander, which offer various nutrients such as B vitamins, Vitamin A, Vitamin K, and potassium.
Frequently asked questions
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.