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Cheesy Corn and Vegetable Cutlets ( Baby and Toddler Recipe)

  • 6servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E
MineralsNatrium, Fluorine, Chromium, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsp grated processed cheese

  2. 1/4 cup grated sweet corn kernels (makai ke dane)

  3. 1/4 cup grated carrot

  4. 1/4 cup grated cabbage

  5. 1 tsp butter

  6. 1 tsp grated garlic (lehsun)

  7. 1/4 cup boiled , peeled and mashed potatoes

  8. salt to taste

  9. 1/2 tbsp oil for cooking

  10. For Serving

  11. tomato ketchup

Instructions Jump to Ingredients ↑

  1. Heat the butter in a broad non-stick pan, add the corn, carrots, cabbage and garlic, mix well and cook on a medium flame for 1 to 2 minutes.

  2. Remove from the flame, transfer to a bowl and allow it to cool.

  3. Once cooled, add the potatoes, cheese and salt and mix well.

  4. Divide this mixture into 6 equal portions and shape into small round flat cutlets.

  5. Heat the oil in a broad non-stick pan, place the cutlets and cook on a medium flame till the cutlets turn light brown in colour from both the sides.

  6. Serve with tomato ketchup.

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