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Photo of Sweet Corn Cutlets/ Pattice by Swapna Sunil at BetterButter

Sweet Corn Cutlets/ Pattice

Swapna Sunil
20 minutes
Prep Time
20 minutes
Cook Time
10 People
Read Instructions Save For Later

ABOUT Sweet Corn Cutlets/ Pattice RECIPE

Sweet Corn also known as Sugar Corn is mildly sweet by nature due to its starch content. These kernels are rich in dietary fibre and Vitamin C with 0% cholesterol and fat.       Sweet corn cutlets are regularly made using fresh corn on the cob...but these are not available through out the tried with frozen corn.. I was really skeptical about the outcome, that they might turn soggy n chewy but to my wonder they turned out crunchier n tastier than ever...

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Hyderabadi
  • Pan fry
  • Blending
  • Appetizers
  • High Fibre

Ingredients Serving: 10

  1. 3 cups sweet corn (fresh/thawed) I used frozen
  2. 1/2 to 3/4 cup rice flour (add according to the moisture content in corn)
  3. 1/4 cup corn starch
  4. 3 green chilles, crushed or to taste
  5. salt to taste
  6. An inch piece Ginger, crushed
  7. 4 to 5 stalks spring onion, chopped
  8. 1 medium onion chopped
  9. 1 tsp cumin seeds
  10. 1 tsp red chilli powder
  11. oil for shallow frying


  1. Defrost the frozen corn and spread on a kitchen towel. Spreading on a towel helps to absorb any moisture, set this aside for at least 30 mins. If using fresh corn, skip this step.
  2. Later add this to a food processor or blender and pulse until coarse. Be cautious as it has to be coarse but not mushy.
  3. In a wider bowl, add the chopped onion, spring onion, cumin, crushed ginger, green chilli and red chilli powder. Mix it well and stir in the minced corn. Next add the corn starch, rice flour and salt. Mix it well without adding any water.
  4. Now take little dough and shape into tikki/ pattice on your palm. Place them on a plastic sheet or plate.
  5. Repeat and shape until all the dough is used. Now heat oil in a pan, once hot add the pattice one by one along the edges. Fry them on a moderate heat until golden on both the sides.
  6. Drain them on a paper towel. Enjoy while still hot with ketchup/ Green chutney.

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Shubhada Tagare Joshi
Shubhada Tagare Joshi   Sep-25-2016

what if potato used as binding agent...

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