Cutlets with Spinach & Corn

This is a great snack or appetizer to make for evening tea or when you want something spicy to eat. The crispy Corn Palak Cutlet is crunchy on the exterior and soft on the inside, and it requires little work and time to prepare. There’s nothing better than a quick and tasty snack. Read along and make some for yourself and your friends!

What is Spinach Corn Cutlets?

It’s probably the best way to get your kid to eat spinach if they do not like it.  Sweet corn and spinach incorporated into mashed potatoes and either deep or shallow fried to make a Patty is the best way to describe the spinach corn cutlets. The spice mix involved in making this dish gives it the perfect Indian street food taste. The lip-smacking taste of this tikki goes very well with a lot of other tea-time snacks in India. Because it is a tasty and healthy meal,  it’s usually made for kids who are picky eaters around spinach. But why should kids have all the fun?

Ingredients at a Glance

Spinach – Use fresh and tender spinach for the recipe. You can blanch it if you don’t feel safe consuming raw spinach.

Corn –  Use 1 cup of freshly blanched or canned corn. If canned, drain the canning water out.

Potato – You will need boiled potatoes for this recipe.

Spices: Dried mango powder, you can easily find it in any Indian supermarket, garam masala, and red chili powder. You can use green chilis instead of red chili powder.

Ginger – 1-inch grated ginger will add the classic Indian taste to the cutlets.

Rice flour – In case you don’t have rice flour you can also use chickpea flour or besan, bread crumbs, or corn flour.

Oil for frying: You can use any neutral oil, vegetable oil, sunflower oil, or any other oil of your choice.

How to prepare Spinach Corn Cutlets?

Get a pot of water and bring to a boil. In the boiling water, blanch your corn and spinach and then boil your potatoes. This way, you can save time and energy by getting multiple things done at the same time.

Grind the blanched corn coarsely in a mixer grinder without adding any water.

Add to a large bowl.

Add boiled potatoes, grated ginger, green chilies, salt, garam masala, amchur powder, rice flour, and finely chopped spinach.

Mix all the ingredients well with your hands and make a dough.

Keep the dough in the refrigerator for 30 minutes. After 30 minutes shape the cutlets as per your liking. Oil your palms when you shape them.

You can either deep fry or shallow fry the tikkis.

I have shallow fried them. For shallow frying, the tikkis heat a girdle or tawa and brush some ghee or oil onto it. Add the tikkis one by one and fry on each side till golden brown in color which will take about 2 to 3 minutes on each side. Shallow frying each cutlet takes about 4 to 5 minutes

In the same way, fry all the tikkis.

Your Spinach Corn cutlets are now ready to serve, enjoy them hot with tomato ketchup or green mint chutney.

Some expert tips for preparing Spinach Corn Cutlets

• You can dust the freshly fried tikki with seasoning mixes for a different taste every time.
• If you want to freeze them and still keep them crunchy, when reheating them, use an Air fryer and brush them with oil. They’ll crisp up like freshly made.

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