Corn cutlet also known as corn patties made in Indian style with sweet corn kernels, spices, herbs and potatoes. These pan fried corn patties are healthy, easier to make and taste delicious. Serve them as a Tea-time Snack with some green chutney, mint chutney, or any other dip. These also go well in your burger and sandwich. These corn cutlet are easy to please everyone and are kids’ friendly too. Make these corn patties on the stovetop on a griddle or bake them in the oven or air fry. I have the instructions for all of these methods below.
These corn patties are made with tender juicy sweet corn kernels, mashed boiled potatoes, spices and herbs. These are crisp from the outside and soft inside with a burst of delicious flavors. Corn patties are flavored with Indian ground spices like red chilli powder, garam masala and crushed ginger.
In India, a patties is known as cutlet and is usually breaded and deep fried for the amazing great crisp texture. However this recipe does not use the breading technique nor is deep fried so making these is easier.
These corn patties recipe needs nothing more than the pantry staples but there is a bit of preparation and here are the details.
Here is how to prepare
Sweet corn kernels: For these corn patties, I have used frozen sweet corn kernels but you can also make these with corn on the cob. But using frozen corn is so much convenient. If you are using corn on the cob you can boil them whole in a pot or cooker as per your convenience.
Most brands of frozen corn are fully cooked and don’t need you to cook further. However some do require a minute of cooking. In that case you can defrost and cook them in a pan until fully done to your liking. Note that the corn won’t cook any further in the corn patties.
Bread crumbs or poha: Like any other patties recipe, this one too uses bread crumbs to absorb excess moisture from the potatoes and sweet corn. If you do not have bread crumbs you may toast bread slices until slightly crisp. Tear them and pulse in a grinder to make coarse crumbs.
However in this post I have used powered poha (rice flakes). For this you just need to grind 4 tbsps poha in a mixer/grinder to fine powder.
Potatoes: We need 2 medium sized boiled potatoes. Boil the potatoes just until fork tender without making them mushy. Too much moisture in the potatoes will need you to use a lot of bread crumbs or poha & that alters the taste.
You can boil the potatoes whole in a cooker or in a pot. I have chopped the potatoes and cooked them as it is faster to cook them this way & I also get to keep an eye on them while cooking so they won’t turn soggy.
1.Rinse 2 medium potatoes. Boil them in whatever way you like, in a pot covering with enough water or in an Instant pot for 6 mins. You can also cook in a pressure cooker for 3 whistles. Make sure the potatoes are just cooked, until fork tender and not mushy. I made thin slices of potato and boiled it in a pan with water just enough to cover them.
2. They must be just cooked without getting mushy. Drain it if any stock is left. Stock can be added to soups or given to the kids with a pinch of salt.
3. Mash the boiled potatoes well.
4. If you are not using frozen corn, you will have to boil the corn first until tender and then use here. Add the following:
- ¾ cup sweet corn kernels
- ½ teaspoon red chili powder
- 1 to 2 chopped green chilies
- ½ teaspoon ginger paste (or crushed)
- 1/3 teaspoon salt (adjust to taste)
- ½ to ¾ teaspoon garam masala (or any other spice powder)
- 2 tablespoons chopped coriander leaves (cilantro).
5. Add ¼ cup bread crumbs or powdered poha (flattened rice). Poha absorbs moisture better and gives a good crust.
6. Mix everything well. Taste test and add more salt or spices if required.
7. Divide the dough to 8 equal sized balls. If you are unable to bind the dough well, you can moisten your fingers, knead the dough balls. Another way is to blend a small portion of this mixture in a blender and mix it up with the rest.
8. Flatten the corn patties and keep them aside. Pour 1 tablespoon oil to a hot pan. When the oil becomes hot, place the corn cutlets and toast until golden and crisp. As such these patties do not need much oil to toast. They get a good crust due to the addition of red poha. These can also be dipped in batter made of besan or rice flour. Then coated with bread crumbs and pan fried.
9. When done on one side, turn the corn patties to the other side and fry until golden.
Serve sweet corn cutlet with green chutney or tomato sauce or any other chutney.
To bake these in an oven, preheat the oven to 180 Cor 360 F for at least 15 minutes. Place the corn cutlets on a greased baking tray and bake for 15 mins. Turn them the other side and bake a little longer until golden.
If you want to air fry these, preheat your air fryer for 5 minutes at 180 C or 360 F. Place them in the air fryer basket, spray or brush with some oil or ghee. Air fry for 14 mins to 16 mins, turning them the other side after 12 mins. If you air fry for too long the corn kernels can become too chewy.
Corn cutlet – Corn patties
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 2 medium potatoes (1¼ cup peeled and cubed)
- ¾ cup sweet corn kernels (frozen or fresh corn on the cob)
- 1 green chilli (optional, chopped)
- 2 tablespoon coriander leaves (Fine chopped)
- ½ teaspoon red chilli powder (adjust to taste)
- ½ to ¾ teaspoon garam masala (or any spice powder)
- ½ teaspoon ginger paste
- ⅓ teaspoon salt (adjust to taste)
- ½ to ¾ teaspoon chaat masala (optional)
- ¼ cup bread crumbs (or poha/ flattened rice)
- 2 tablespoons oil or ghee
- To make corn patties firstly boil whole potatoes just until fork tender without making them mushy. You can boil them in a pot covering them with enough water or in the instant pot for 6 mins. Alternately you may also peel and cube them and boil in a pan.
- If using corn on the cob, boil them until tender and remove the kernels. If using frozen corn, prepare them by defrosting and cooking in a pan until tender.
- Mash the boiled potatoes well in a bowl. Add sweet corn, red chilli powder, garam masala, chaat masala (optional), green chilies, ginger, salt, bread crumbs or coriander leaves.
- Mix all of the ingredients and taste test. If required add more salt and spices.
- Mix well to bind the mixture to a dough. If the dough becomes dry, knead with moist fingers. Troubleshooting tip: You can also blend half of the mixture in a blender and mix with the rest.
How to make corn patties
- Divide the dough to 8 balls and flatten to corn patties.
- Heat a pan with 1 tbsp oil. When the oil becomes hot, place the corn cutlets and toast them. When one side is golden and crisp, turn them to the other side with a spatula and toast until golden and crisp.
- Pan fry all of the corn patties in batches using 1 tbsp oil per batch.
- Serve corn cutlet hot or warm with chutney or sauce.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Corn patties recipe first published in October 2015. Updated & republished in September 2021.
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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