Corn Capsicum Cutlet

Name: Corn Capsicum Cutlet
Cook time: 15 min
Yield: 1
Ingredients: 2 Tbsp Boiled Chopped Potato; 1 Tbsp Chopped Green Capsicum; 2 Tsp Boiled Sweet Corn; 1/2 Tbsp Bread Crumbs; 1/2 Tsp Chopped Green Chilli; 1/4 Tsp Dry Mango Powder; 1/4 Tsp Salt; 1 Tbsp Oil

15 mins Cooking Time

1 Serving

Diversity score

Sources of Calories

Protein 3%

Carbs 20%

Fats 78%

Lactose Free

Low Carb

Home Made Recipe

This is a quintessential pakoda dish from the lands of India, but a favorite across India too. It is a Savoury and delicious recipe. This flavorful vegetarian and vegan recipe can be had as a mid-morning, lunch, dinner, evening, or all-day snacks dish. Have it with coriander chutney, pudina chutney, raw mango chutney, or onion chutney, and make your meal interesting. It's a quick and easy low-carb and lactose-free recipe.

Ingredients

2 Tbsp Boiled Chopped Potato
1 Tbsp Chopped Green Capsicum
2 Tsp Boiled Sweet Corn
1/2 Tbsp Bread Crumbs
1/2 Tsp Chopped Green Chilli
1/4 Tsp Dry Mango Powder
1/4 Tsp Salt
1 Tbsp Oil

Method

Pre Preparation

Step 1
Boil sweet corn and grind to a coarse paste and keep aside

Preparation

Step 1
In a mixing bowl, add chopped boiled potato, coarse corn paste, chopped capsicum, chopped green chillies, dry mango powder, salt and making sure all the ingredients are evenly distributed, shape the batter to make raw cutlets and keep aside
Step 2
Coat with bread crumbs
Step 3
In a frying pan, heat oil on a low flame and shallow fry the cutlets on both sides till crispy and golden brown
Step 4
Serve hot

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Allergies

Food Additives

Corn

Yeast

Wheat

Gluten (Wheat, Oats, Rye, Barley)

NUTRITION FACTS

Approximate values

Serving Size Number(33gm)

Amount Per ServingCalories
kcal

% Daily Value ^*

Total Carbohydrate 4gm 1.6%

Dietary Fiber 1gm 2.3%

Protein 1gm 1.4%

Total Fat 8gm 10.9%

^*Percentage Daily Values are based on a 2000 calorie diet.

Disclaimer: Nutrition information is based on standard serving sizes and recipes as prepared by Fitterfly. Actual nutritional values may vary because of variations in portion size or recipes, continuous data changes by these sources, changes in growing seasons, or differences in the sources of ingredients. We may update this information from time to time and change the way we calculate Nutrition data. 2,000 calories a day is used for general nutrition advice, but calorie needs vary based on multiple factors. For some ingredients, nutrient information is not available and they may not reflect accurately in the Label. Please consult your doctor or a Registered Dietitian if you are on a medically restricted diet.

Reference: Indian Food Composition Tables 2017, National Institute of Nutrition; Nutritive Value of Indian Foods 2016, National Institute of Nutrition (Indian Council of Medical Research)