The Fact Maker

Broccoli and Corn Cutlets


Potatoes 2 no’s
Broccoli 250 grms
Sweet Corns 100 grms
Garlic (minced) 2 Tblsp
Onions (fine chopped) 1 no
Olive oil 2 Tblsp
Thyme 10 grms
Bread Crumbs 500 grms
Flour 250 grms
Salt & Pepper to taste
Oil for frying


Method of Preparation:

  1. Boil the potatoes until cooked and mash it using fork and allow it to cool.
  2. In a Pan or cooking vessel add 2 table spoons of oil and heat. Once hot add minced garlic and sweat.
  3. Add onions and cook until translucent followed by adding minced broccoli and sweet corn.
  4. Cook the mixture for about 2 minutes add thyme and seasoning.
  5. Allow the mixture to cool.
  6. Once the mixture is cooled mix it with mashed potatoes and check seasoning and add seasoning if required.
  7. Shape the mixture into cutlets and store in the chiller for half an hour.
  8. Make slurry using flour and water with a pinch of salt and pepper each.
  9. Dip the cutlets into slurry and coat them well using bread crumbs all around.
  10. Fry the cutlets into medium hot oil until the surface of the Cutlets turns Crispy.
  11. Remove excess oil if any using paper towels. Serve Hot.

By Chef Charles Jayakumar