Minty Corn Cutlets

Ingredients:
2 big potatoes – Boiled and Mashed
1 cup cooked corn niblets (fresh or frozen)
½ cup cooked green peas – (coarsely mashed)
10-12 mint leaves – finely chopped
½ cup coriander leaves- Finely chopped
1 tea spoon amchur powder (dry mango powder)
1 tea spoon garam masala
6-7 green chillies – (Chopped)
1 inch piece ginger – (Grated)
2 tea spoons corn flour
Salt to taste
2 table spoons all purpose flour
1 cup corn meal ( or breadcrumbs whichever is available)
½ cup Oil to shallow fry

Method:
Mix together mashed potatoes, corn, peas. (If it sticks to the hand, add 1 spoon of oil)
Add chopped coriander leaves, mint leaves, chopped green chillies, ginger, amchur powder, garam masala powder, salt to taste and the corn flour.
Oil your hands and make small balls of this mixture and shape it in the form of cutlets
In a separate bowl, make a thin batter of the all purpose flour with water
Take the corn meal in a separate plate.
Now, take the cutlets and dip once in the flour batter and then roll them on the corn meal or breadcrumbs. (This makes them stick firmly. You can substitute this with egg white too; but I use All purpose flour)
Shallow fry them on a hot griddle with little oil.
Serve with green chutney and tomato sauce.

For the green chutney:

2 cups mint leaves

1 cup coriander leaves

1 large onion

Juice of 1-2 lemons

Salt to taste

1 spoon roasted jeera

Method:

Grind all the ingredients into a smooth paste. Store it in the fridge. Great for sandwiches too.