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Sweet Corn and Rice Croquettes / Corn Cutlets

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Spicy vermicelli coated rice and corn croquettes.

 sweet corn and rice croquettes recipe

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4.84 from 6 votes

Sweet Corn and Rice Croquettes / Corn Cutlets

easy to make snack using sweet corn and rice
Prep Time10 minutes
Cook Time8 minutes
Course: snacks/starters
Cuisine: International Cuisine
Keyword: corn cutlet, kabab, sweet corn
Servings: 4 person
Calories: 1782kcal
Author: Anjana Chaturvedi

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.

Nutrition

Calories: 1782kcal | Carbohydrates: 304g | Protein: 29g | Fat: 50g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 2766mg | Potassium: 839mg | Fiber: 11g | Sugar: 14g | Vitamin A: 1051IU | Vitamin C: 132mg | Calcium: 165mg | Iron: 6mg

Reader Interactions

Comments

  1. Geetha Murali

    I hav a question. wont the vermicelli/semolina (used for rolling) dry and fried will taste raw?

  3. Renu navin paliwal

    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

  5. Santosh Bangar

    so tempting love to eat just noe if i get it

  6. sangee vijay

    wow…lovely snack, looks more tempting 🙂

  15. Reva

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

  17. Meena

    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…

  18. Rashida shaikh

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

  19. Hamaree Rasoi

    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

  28. Padhu

    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.

  29. Purvi

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

  36. Sudha

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

4.84 from 6 votes (6 ratings without comment)