Sweet potato and corn cutlets are a comforting, delicious snack that brings together the sweetness of mashed sweet potatoes and the gentle crunch of corn. Ideal for evening cravings, tea-time bites, or even as party starters, these cutlets are healthy, flavorful, and easy to prepare. With just a handful of ingredients and five simple steps, you can create a satisfying vegetarian dish that’s filling and full of natural flavor.
What makes these cutlets even better is their flexibility. You can make them in advance, adjust the spices to suit your taste, and cook them by pan-frying, baking, or air frying. They’re perfect for lunchboxes, weekend snacking, or even served in burgers and wraps. The balance of health and taste in every bite makes this a must-try homemade recipe.
Step 1: Prepare the sweet potatoes and corn
Begin by boiling sweet potatoes until they are soft and mashable. Peel them and mash them while they’re still warm so that the texture becomes smooth. Boil the sweet corn separately and lightly crush the kernels once they cool. You can use fresh or frozen corn, but make sure there’s no extra moisture. The mashed sweet potato forms the base of the cutlets, and the corn adds a bit of texture and sweetness that keeps every bite interesting.
Step 2: Mix in spices and binding agents
In a mixing bowl, combine the mashed sweet potatoes and crushed corn. To this, add finely chopped green chillies, ginger, coriander leaves, and a splash of lemon juice. For seasoning, use salt, roasted cumin powder, garam masala, and a pinch of chaat masala to bring in some zest. Now, add roasted besan, powdered oats, or breadcrumbs to bind the mixture. Mix everything together until you get a soft but firm dough. It should hold shape when pressed between your palms.
Step 3: Shape the mixture into cutlets
Once the mixture is ready, take small portions and shape them into round or oval cutlets. Flatten them slightly and make sure all cutlets are of similar size for even cooking. If the dough feels sticky, you can apply a bit of oil or water to your hands while shaping. Arrange the cutlets on a plate or tray. If you have time, refrigerate them for 15 to 20 minutes to firm them up before cooking. This helps them hold shape better while frying.
Step 4: Cook until golden brown and crisp
Heat a non-stick pan or tawa and drizzle a small amount of oil. Place the cutlets on the hot surface and cook on medium heat. Let them cook on one side until golden brown before flipping. Cook both sides until they are crisp and evenly browned. If you’re looking for a healthier version, bake them at 180°C in a preheated oven until golden, or cook in an air fryer. Make sure not to overcrowd the pan while frying, so each cutlet cooks properly.
Step 5: Serve hot with your favorite dip
Once done, transfer the cutlets to a plate lined with kitchen paper to soak up any extra oil. Serve them hot with a green chutney, tamarind chutney, garlic yoghurt dip, or simple tomato ketchup. You can also place them inside buns or wraps for a light meal. These cutlets are great for travel snacks and even better when enjoyed with a cup of hot tea. If you want to prepare them in bulk, shape and freeze them in batches, then fry as needed.
Sweet potato and corn cutlets are a fantastic homemade option that delivers on both nutrition and taste. With minimal ingredients, quick steps, and a whole lot of flavour, they are a dependable choice for families looking for comfort food without the guilt. Whether you’re serving them as starters, stuffing them in a sandwich, or packing them into a tiffin, they are sure to be loved by everyone. Try it once, and it might just become a staple in your kitchen.