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Sweet Corn and Rice Croquettes / Corn Cutlets

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Sweet corn and rice croquettes -Spicy vermicelli coated rice and corn croquettes.

 sweet corn and rice croquettes recipe

INGREDIENTS:-

  • Corn kernels – 1 cup
  • Boiled rice – 1 cup *
  • Fine vermicelli – 1/2 cup **
  • Thick white sauce-1/2 cup
  • Black pepper – 1/2 tsp
  • Oregano-1/2 t.s
  • Salt – 1/2 tsp
  • Nutmeg – a pinch
  • Bread Crumbs – 1 tbs***
  • Fresh Coriander – 3 tbs
  • Fresh Red Chili – 2
  • Oil – to fry
PROCEDURE:-
  1. Pressure cook corn for 2 whistles or microwave on High setting for 2 minutes, drain the water and crush coarsely in the mixer with out adding any water.
  2. Heat butter in a pan and add the crushed corn to it ,saute for a minute and switch off the stove.
  3. Add boiled rice,white sauce, bread crumbs,chopped red chilies (or green chilies), fresh coriander and all the spices and mix well.
  4. Spread crushed vermicelli in a plate.
  5. Grease your hands and take a small portion from the mixture and shape into cylinder or any shape of your choice.
  6. Now roll the croquettes into the vermicelli .
  7. Heat oil in a pan and deep fry croquettes on medium heat.
  8. Drain on a tissue paper and serve hot.
Note
*You may substitute boiled rice with boiled and grated potatoes.
**You may substitute vermicelli with semolina, to roll the croquettes.if  the mixture is too dry ,then dip in thin cornflour slurry before rolling in vermicelli.
***You may substitute bread crumbs with 1 tbsp of semolina.
 
Serving suggestions: Serve with tomato ketchup and mint chutney.
Print Recipe
4.75 from 4 votes

Sweet Corn and Rice Croquettes / Corn Cutlets

Course: snacks/starters
Cuisine: International Cuisine
Keyword: kabab, sweet corn

Ingredients

  • 1 cup Corn Kernels / Makai Dana
  • 1 cup Boiled rice –
  • 1/2 cup Fine vermicelli – 1/2 cup **
  • 1/2 cup Thick white sauce
  • 1/2 tsp Black pepper/kali mirch powder
  • 1 tsp Oregano
  • 1/2 tsp Salt / Namak
  • Pinch Nutmeg
  • 2 tbsp Bread Crumbs
  • 3 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
  • 2 Fresh Red Chilies/taaza laal mirch
  • to Fry Cooking Oil

Instructions

  • Pressure cook corn for 2 whistles or microwave on High setting for 2 minutes, drain the water and crush coarsely in the mixer with out adding any water.
  • Heat butter in a pan and add the crushed corn to it ,saute for a minute and switch off the stove.
  • Add boiled rice,white sauce, bread crumbs,chopped red chilies (or green chilies), fresh coriander and all the spices and mix well.
  • Spread crushed vermicelli in a plate.
  • Grease your hands and take a small portion from the mixture and shape into cylinder or any shape of your choice.
  • Now roll the croquettes into the vermicelli .
  • Heat oil in a pan and deep fry croquettes on medium heat.
  • Drain on a tissue paper and serve hot.
  • Serving suggestions: Serve with tomato ketchup and mint chutney.

Notes

Note
*You may substitute boiled rice with boiled and grated potatoes.
**You may substitute vermicelli with semolina, to roll the croquettes.if  the mixture is too dry ,then dip in thin cornflour slurry before rolling in vermicelli.
***You may substitute bread crumbs with 1 tbsp of semolina.

Comments

  2. Renu navin paliwal says

    awesome blog anjana ji.. awesome… this alos bookmarked.. every recipe i have checked i am bookmarking.. so i thought of liking on FB.. and joining ur site.. tahts easier

  9. chitraj.hegde says

    wow..very much inventing…and the snack really looks yummy and mouth watering..well done good job..

  14. Reva says

    Lovely snack… corn and rice with a crispy coating..:)) Very tempting..
    Reva

  16. Meena says

    bloghopping, google circles and i got here.. amazing recipes anjana and thanks for following me. i m now going to go through all ur posts now. and title wow maayeka so apt…

  17. Rashida shaikh says

    I would love to try sweet corn croquettes..You have lovely blog.Following you..
    do visit mine in your free time 🙂

  18. Hamaree Rasoi says

    Thanks to bloghopping I'm here 🙂 I have already spent 15 minutes here and going through various recipes. I was born and brought up in Up (haridwar). Love your blog header.
    Mouth watering snack…
    Deepa
    Hamaree Rasoi

  27. Padhu says

    Looks awesome ! You have done it so well .I found out from a website that Manathakkali keerai /Black night shade is called makoy in Hindi.I do not know how far it is correct. But you can substitute spinach instead of blacknight shade leaves .It tastes great with spinach/palak also.

  28. Purvi says

    Its interesting how you first made the white sauce and then mixed in all the other ingredients 🙂 🙂
    and thanks for the award 🙂 🙂

  35. Sudha says

    Yummy croquettes and very healthy too with the corn.Loved it and have bookmarked it for our evening snack with tea:)