Directions:
- FOR THE STUFFING: Hold each piece of corn on the cob vertically.
- Then, carefully running the knife from top to bottom in long single strokes, scrape out the corn kernels.
- Heat oil in a pan.
- Add onion and stir-fry till it is transparent.
- Add corn, the crumbled bread slice, red chilli powder and salt.
- Stir-fry until it is lightly golden in colour.
- Add white pepper powder, corriander and mint leaves.
- Now prepare the cutlet.
- FOR THE CUTLET: Mash the boiled potatoes in a bowl.
- Add crumbled bread, salt and red chilli powder to it.
- Mix well.
- Gently with your palms, knead this mixture.
- Divide into equal portions the size of cutlets.
- Flatten each portion on the palm of your hand.
- Place some of the prepared mixture on one portion.
- Close with another flattened piece of mashed potato mixture.
- Close the edges all around and shape into the desired cutlet shape.
- Heat oil in a wok.
- Dip each cutlet first in the beaten egg and then in the Knorr mix.
- Deep fry all the cutlets.
- Serve hot with ketchup or chutney.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 312.06 Kcal (1307 kJ) | ||
| Calories from fat | 45.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.1g | 8% | |
|---|---|---|---|
| Cholesterol | 40.92mg | 14% | |
| Sodium | 134.16mg | 6% | |
| Potassium | 704.98mg | 15% | |
| Total Carbs | 63.92g | 21% | |
| Sugars | 9.86g | 39% | |
| Dietary Fiber | 9.02g | 36% | |
| Protein | 8.88g | 18% | |
| Vitamin C | 29.3mg | 49% | |
| Vitamin A | 1.6mg | 53% | |
| Iron | 9.9mg | 55% | |
| Calcium | 155.4mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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