To begin making the Potato Corn & Cheese Cutlet, cut the potatoes into half and boil the potatoes along with 1/2 cup of water in the pressure cooker for about 4 whistles. Turn off the heat and allow the pressure to release naturally.
Once done peel the skin off the potatoes, place it in a bowl and mash well.
Add all the remaining ingredients – sweet corn, cheese, spring onions, red chilli powder, black pepper powder, dried oregano, bread crumbs into a same bowl and mix well.
Check the salt and spices and adjust to taste accordingly.
Take small amount of the Potato Corn & Cheese Cutlet mixture and shape them into small discs to form cutlet shapes.
Keep the bread crumbs and milk ready by the side. Dip the shaped Potato Corn & Cheese cutlets into the milk. Then coat them with bread crumbs by tossing the cutlet into the bread crumb plate.
Heat a flat skillet over medium heat.
Place the Potato Corn & Cheese Cutlet and drizzle oil over each of them.
Cook the Potato Corn & Cheese Cutlets on either side until it crisps up and becomes brown. These cutlets are very soft and quite delicate to handle while cooking as it has cheese and it melts with heat. So be careful while flipping and cooking these cutlets.
Once done, turn off the heat and transfer the Potato Corn & Cheese Cutlets into a serving platter and serve hot.
Serve the Potato Corn & Cheese Cutlet along withDill Leaves & Parmesan Dip and Mexican Vegetable Nachos Recipe to make it a complete starter.
