Sweet Corn Cutlets recipe - How to make Sweet Corn Cutlets
Main Procedure
For the cutlets- Mix together the cream style sweet corn, cornflour and salt and blend in a mixer to a coarse paste.
- Pour into a greased 150 mm. x 150 mm. (6" x 6") square thali and steam for 10 minutes in a steamer.
- Remove from the steamer, cool and cut into 25 mm. x 25 mm. (1" x 1") square pieces.
For the tempura batter- Mix the ingredients with enough water to get a batter of coating consistency.
How to proceed- Dip the cutlets in the tempura batter and deep-fry in hot oil till golden brown.
- Drain on absorbent paper.
- Serve hot with a sauce of your choice.
Nutrient values per serving
Energy | 121 cal |
Protein | 3.4 g |
Carbohydrates | 26.2 g |
Fiber | 2.8 g |
Fat | 0.9 g |
Cholesterol | 0 mg |
Vitamin A | 6 mcg |
Vitamin B1 | 0.3 mg |
Vitamin B2 | 0.2 mg |
Vitamin B3 | 2.3 mg |
Vitamin C | 0.8 mg |
Folic Acid | 58.1 mcg |
Calcium | 33.4 mg |
Iron | 1.8 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 2.9 mg |
Potassium | 111.7 mg |
Zinc | 0.5 mg |