Sweet Corn and Rice Croquettes / Corn Cutlets
easy to make snack using sweet corn and rice
Servings: 4 person
Calories: 1782kcal
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