Thai Sweet Corn Cutlets

Thai Sweet Corn Cutlets

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This recipe will be unlike any cutlet you have tried so far – it is not made of potatoes, spinach, raw bananas or any of the usual stuff! the thai sweet corn cutlet is made from a contrasting combination of juicy sweet corn kernels and fierily pungent red curry paste. If this is not spiky enough, the hot and sweet dip will doubtlessly push this cutlet into the spicy category!

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Thai Sweet Corn Cutlets recipe - How to make Thai Sweet Corn Cutlets

Preparation Time:    Cooking Time:    Total Time:     Makes 8 cutlets (8 cutlet )
Show me for cutlets


To Be Blended Into A Smooth Red Curry Paste (using A Little Water)
5 whole dry kashmiri red chillies , soaked in warm water for 10 minutes
1/4 cup chopped onions
4 garlic (lehsun) cloves
1/2 tbsp coriander (dhania) seeds
1 tbsp cumin seeds (jeera)
5 to 6 black peppercorns (kalimirch)
10 stalks of coriander (dhania)
2 tbsp chopped lemon grass (hare chai ki patti)
salt to taste

For The Cutlets
1 1/2 cups boiled and coarsely crushed sweet corn kernels (makai ke dane)
1/4 cup rice flour (chawal ka atta)
salt to taste
2 tbsp red curry paste , recipe above
2 tsp soy sauce

For The Hot and Sweet Dip
3/4 cup sugar
2 tbsp vinegar
1 tbsp dry red chilli flakes (paprika)
1/2 tsp chilli powder
salt to taste

Other Ingredients
oil for greasing and cooking
For the cutlets

    For the cutlets
  1. Combine the sweet corn, rice flour, salt, red curry paste and soy sauce in a bowl and mix well.
  2. Divide the mixture into 8 equal portions and shape each portion into 50 mm. (2”) diameter round.
  3. Heat a non-stick tava (griddle), grease it with oil and cook 4 cutlets at a time, using a little oil, till they turn brown in colour from both the sides.
  4. Repeat step 3 to cook 4 more cutlets. Keep aside.

For the hot and sweet dip

    For the hot and sweet dip
  1. Combine ¾ cup of water, sugar and vinegar in a broad non-stick pan and cook on a high flame for 4 to 5 minutes or till the syrup is thick, while stirring continuously.
  2. Switch off the flame, add the dry red chilli flakes and mix well.
  3. Add the chilli powder and salt and mix well.
  4. Allow it to cool and keep aside.

How to proceed

    How to proceed
  1. Serve the cutlets hot with hot and sweet dip.

Thai Sweet Corn Cutlets Video by Tarla Dalal


Hot and Sweet Dip 
Mushroom, Broccoli and Noodle Salad in Hot and Sour Dressing 
Yoghurt Dip, Indian Curd Dip with Spring Onions, Celery and Garlic 

Nutrient values per cutlet
Energy165 cal
Protein1.5 g
Carbohydrates29.2 g
Fiber0.9 g
Fat5.1 g
Cholesterol0 mg
Vitamin A93.8 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.2 mg
Vitamin C2.3 mg
Folic Acid8.6 mcg
Calcium5 mg
Iron0.2 mg
Magnesium0 mg
Phosphorus0 mg
Sodium88.1 mg
Potassium67.9 mg
Zinc0.2 mg

RECIPE SOURCE : CornBuy this cookbook
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Thai Sweet Corn Cutlets
 on 15 Mar 19 10:33 AM

Thai Sweet Corn Cutlets
 on 07 Dec 15 04:59 PM

Thai sweetcorn cutlets.. the taste of these cutlets is sweet and spicy.. as the sweetness of the corn.. and the spicy taste of the paste blends very well.. in the cutlet..
Thai Sweet Corn Cutlets
 on 05 Jun 13 06:00 PM

The red curry paste is to doe for and goes very well with the corn cutlets.