Thai Sweet Corn Cutlets Recipe

Recipe By Tarla Dalal

Thai sweet corn cutlets recipe | thai sweet corn fritters | thai veg starters | with step by step photos. Thai sweet corn patties is a spicy starter from thailand. Learn how to make thai sweet corn fritters. The thai sweet corn patties is made from a contrasting combination of juicy sweet corn kernels and fiercely pungent red curry paste. If this is not spiky enough, the hot and sweet dip will doubtlessly push this cutlet into the spicy categoryTo make thai sweet corn cutlets, make a red paste by blending kashmiri red chillies, onions, cloves, garlic, coriander seeds, cumin seeds, black pepper, coriander and lemon grass. Then combine all ingredients for cutlets and shape them into a round. 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. For hot and sweet dip, combine 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. Switch off the flame, add the dry red chilli flakes and mix well. Finally add chilli powder and salt and mix well. Serve the thai sweet corn cutlets hot with hot and sweet dip. This thai veg starter 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 Tips for thai sweet corn cutlets. 1. Use kashmiri chillies for the paste to get the needed flavour. 2. If the cutlets dont bind well, then add a little more rice flour. 3. In the dip, ensure that sugar has melted completely. Enjoy thai sweet corn cutlets recipe | thai sweet corn fritters | thai veg starters | with step by step photos and video below.

4.4
12 Rating -
Rate
Vegdiet
35minstotal
35m.total
Thai Sweet Corn Cutlets
plan
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ingredients serve

Ingredients for Thai Sweet Corn Cutlets Recipe

  • 0.63 Whole dry kashmiri red chillies, soaked in warm for 10 minutes
  • 0.03 cup Chopped Onions
  • 1/2 Garlic Cloves
  • 0.06 tablespoon Coriander seeds
  • 0.13 tablespoon Cumin seeds
  • 0.63-3/4 Black peppercorns
  • 1.25 Stalks of coriander
  • 1/4 tablespoon Chopped lemon grass
  • As required Salt
  • 0.19 cup Boiled and coarsely crushed sweet corn kernels
  • 0.03 cup Rice flour
  • As required Salt
  • 1/4 tablespoon Red curry paste, recipe above
  • 1/4 teaspoon Soy sauce
  • 0.09 cup Sugar
  • 1/4 tablespoon Vinegar
  • 0.13 tablespoon Dry red chilli flakes
  • 0.06 teaspoon Chilli Powder
  • As required Salt
Nutrition
value
173
calories per serving
5 g Fat3 g Protein28 g Carbs4 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    3g
  • Carbs
    28g
  • Fiber
    4g

MacroNutrients

  • Carbs
    28g
  • Protein
    3g
  • Fiber
    4g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    49mg
  • Iron
    2mg
  • Vitamin A
    269mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    28mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    6mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    38mg
  • Manganese
    1mg
  • Phosphorus
    71mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Tarla Dalal