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4.67 from 3 votes

Sweet Corn and Rice Croquettes / Corn Cutlets

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


  • 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


  • 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.


*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.