Cheesy Corn and Vegetable Cutlets (Baby and Toddler) Video by Tarla Dalal's Team

Cheesy Corn and Vegetable Cutlets (Baby and Toddler) Video by Tarla Dalal's Team

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These nutritious vegetable laden, colourful and mouth watering cutlets are great to tempt the tummy of children with a less predictable palate or a smaller appetite. For more baby friendly appeal, roll the cutlets in fancy shapes and sizes. Serve them as a snack with your child's favourite sauce or sweet chutney, or make a burger or frankie filling with it.




Recipe Description for Cheesy Corn and Vegetable Cutlets ( Baby and Toddler)

Preparation Time: 
Cooking Time: 
Makes 6 cutlets
Show me for cutlets


Ingredients


For Cheesy Corn and Vegetable Cutlets
2 tbsp grated processed cheese
1/4 cup grated sweet corn cob
1/4 cup grated carrot
1/4 cup grated cabbage
1 tsp butter
1 tsp grated garlic (lehsun)
1/4 cup boiled , peeled and mashed potatoes
restricted quantity of salt
1/2 tbsp oil for cooking

Method

For cheesy corn and vegetable cutlets

  1. To make cheesy corn and vegetable cutlets, 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 or plate 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 using oil till the cutlets turn light brown in colour from both the sides.
  6. Serve cheesy corn and vegetable cutlets immediately.
Nutrient values per cutlet

Energy
52 kcal
Protein
1.4 gm
Carbohydrates
4.8 gm
Fat
3.0 gm
Vitamin A
106.1 mcg
Calcium
29.6 mg

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