Egg Corn Cutlets
Golden, crispy cutlets with a soft, creamy interior packed with sweet corn and bits of boiled egg. Perfect as a tea-time snack or party appetizer, these pan-fried patties come together quickly with everyday pantry ingredients and a gentle spice kick.
For 4 servings
- boil · ~15 min
Boil the eggs and corn.
1.Place 4 eggs in a saucepan with enough water to cover them fully.2.Bring to a rolling boil, then reduce heat and let boil for 10 minutes.3.In a separate pan, boil the corn kernels in water for 5 minutes until tender.4.Drain the corn and set aside. Cool the eggs under running water, then peel.TIPAdd a pinch of salt to the egg water — it makes peeling the shells easier. - prep · ~5 min
Prepare the cutlet mixture.
1.Mash the boiled potatoes in a large mixing bowl until smooth.2.Grate the boiled eggs directly into the bowl with the potatoes.3.Add the boiled corn, chopped onion, green chili, grated ginger, and cilantro.4.Sprinkle garam masala, red chili powder, cumin powder, and salt over the mixture.5.Mix everything well with your hands until evenly combined.TIPDon't over-mash the corn — keeping some kernels whole adds nice pops of sweetness. - prep · ~4 min
Add breadcrumbs and shape the cutlets.
1.Add 3/4 cup breadcrumbs to the mixture and mix thoroughly.2.Check consistency — the mixture should hold together when pressed. If too wet, add 1-2 tbsp extra breadcrumbs.3.Divide the mixture into 8 equal portions.4.Shape each portion into a round or oval patty about 1/2 inch thick.TIPRub a little oil on your palms while shaping to prevent the mixture from sticking. - prep · ~6 min
Coat the cutlets with breadcrumbs.
1.Spread extra breadcrumbs on a flat plate.2.Gently press each cutlet into the breadcrumbs, coating both sides evenly.3.Place the coated cutlets on a tray and let them rest for 5 minutes.TIPResting helps the coating stick and prevents the cutlets from breaking in the pan. - fry · ~14 min
Shallow fry the cutlets.
1.Heat 1.5 tbsp oil in a frying pan over medium heat.2.Place 4 cutlets in the pan, leaving space between each.3.Fry for 3-4 minutes until the underside is golden and crisp.4.Flip carefully and fry the other side for another 3 minutes.5.Repeat with the remaining oil and cutlets.TIPUse medium heat — too high and the breadcrumbs burn before the inside warms through. - serve · ~1 min
Drain and serve hot.
1.Transfer fried cutlets to a plate lined with paper towels to absorb excess oil.2.Serve immediately with mint chutney or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Add a pinch of salt to the egg boiling water for easier peeling.
- 2Don't over-mash the corn; keep some kernels whole for texture.
- 3Rub a little oil on your palms while shaping to prevent sticking.
- 4Rest the coated cutlets for 5 minutes before frying so the crust adheres.
- 5Use medium heat for frying; high heat burns the breadcrumbs before the inside warms.
- 6Make the mixture a day ahead, shape and coat, then refrigerate for quicker cooking later.
Adapt it for your goals.
Low-oil
Replace shallow frying with baking at 200°C for 15-20 minutes, flipping once, and spray with oil for a lighter version with the same crunchy coating.
high proteinHigh-protein
Add 2 tablespoons of grated paneer or crumbled tofu to the mixture, reduce the breadcrumbs by 2 tablespoons, for a protein boost that pairs well with the egg and corn.
jainJain
Omit the onion and garlic (if used), and replace the green chili with a pinch of asafoetida (hing) to keep it Jain-friendly while retaining the spice and flavor.
veganVegan
Substitute the 4 eggs with 1/3 cup mashed tofu or 1/4 cup chickpea flour (besan) mixed with a little water as a binder, and use vegan breadcrumbs for a fully plant-based cutlet.
Why this is on our healthy list.
Good Source of Protein
Eggs and corn provide a combined plant and animal protein, supporting muscle repair and satiety in each cutlet.
Rich in Fiber
Sweet corn kernels add dietary fiber, aiding digestion and helping maintain steady energy levels.
Low in Saturated Fat
These cutlets are shallow-fried in minimal oil, keeping the saturated fat content lower than deep-fried snacks.
Contains Vitamin C
Fresh green chilies and cilantro contribute a small amount of vitamin C, supporting immune health.
Frequently asked questions
The mixture may be too wet; add 1-2 extra tablespoons of breadcrumbs until it holds together when pressed. Also ensure you rest the coated cutlets for 5 minutes before frying.
