Corn Cutlet

Red Potato – 1 (small)
Frozen Corn – 1 cup
Frozen Green Peas – a handful
Roasted Peanuts – a handful
Olive Oil – 2 tsp
Green Chillies – 2, finely chopped
Onion – ½, finely chopped
Ginger – ½ inch, grated
Roasted Cumin Powder – 1 tsp
Roasted Coriander Powder – 1 tsp
Turmeric – a pinch
Aamchur / Dried mango powder – ½ tsp or 1 tbsp lemon juice
Salt
Cilantro – a handful, chopped

Cornflour – 1 tbsp
Water – 1 tbsp or as required to make a thin paste
Whole Wheat Panko bread crumbs – 2 tbsp
Oil for shallow fry – ½ tbsp

Boil the potato till soft. Drain from water, add salt and coarsely mash. Keep aside.

Heat oil in a pan. Add the green chilli and onion and sauté till onion gets soft.

Add frozen corn and green peas. Mix well. Add ginger, cumin, coriander, turmeric, aamchur and cook for a few minutes.

Add the mashed potato, cilantro and salt. Mix everything well. Remove from heat and keep aside to cool.

When the mixture has cooled down a little, divide the mixture into 10 round balls. Flatten each portion between the palms to make slightly elongated shape.

Heat half a tbsp of oil in a cast iron skillet. Make a thin paste of cornflour and water. Dip each portion in the paste, roll in panko bread crumbs and shallow fry on medium heat till golden brown on both sides. Serve with Ketchup.