Saturday, 22 September 2012

Poha Potato Corn cutlets

Poha Potato Corn cutlets

1 cup poha
Medium boiled ,pealed & grated potatoes-2
Del monte corn: ¼ cup (boiled)
Del monte extra virgin olive oil for cooking
Salt: to taste
¼ cup chopped green coriander
Ginger julienne
Onion 1 large chopped 
Green chillies 2 finely chopped

Method of Preparation

Soak the Poha and drain
Peal & grate the
Add the fruit tit boiled potatoes.
Rub the potatoes well into the poha
Add salt, add green coriander chillies into this mixture and mix well.
Make round balls  out of this mix.
Making a depression in the middle fill it with boiled corn.
Take a non stick pan moisten it with extra virgin olive oil.
Cook until crisp & golden brown.
Serve with Delmonte Tomato Chilli Sauce

note to make them crisp I roll them in dried bread crumb powder  before I fry them and I use very little olive oil to cook them in.
you can also make  oblong shaped cutlets like I made here

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