Thai Sweet Corn Cutlets

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 8 cutlets (8 cutlet )

Ingredients :

To Be Blended Into A Smooth Red Curry Paste (using A Little Water)
5 whole dry kashmiri red chillies , soaked in warm water for 10 minutes
1/4 cup chopped onions
4 garlic (lehsun) cloves
1/2 tbsp coriander (dhania) seeds
1 tbsp cumin seeds (jeera)
5 to 6 black peppercorns (kalimirch)
10 stalks of coriander (dhania)
2 tbsp chopped lemon grass (hare chai ki patti)
salt to taste

For The Cutlets
1 1/2 cups boiled and coarsely crushed sweet corn kernels (makai ke dane)
1/4 cup rice flour (chawal ka atta)
salt to taste
2 tbsp red curry paste , recipe above
2 tsp soy sauce

For The Hot and Sweet Dip
3/4 cup sugar
2 tbsp vinegar
1 tbsp dry red chilli flakes (paprika)
1/2 tsp chilli powder
salt to taste

Other Ingredients
oil for greasing and cooking

Method :

For the cutlets
For the cutletsCombine the sweet corn, rice flour, salt, red curry paste and soy sauce in a bowl and mix well.
Divide the mixture into 8 equal portions and shape each portion into 50 mm. (2”) diameter round.
Heat a non-stick tava (griddle), grease it with oil and cook 4 cutlets at a time, using a little oil, till they turn brown in colour from both the sides.
Repeat step 3 to cook 4 more cutlets. Keep aside.

For the hot and sweet dip
For the hot and sweet dipCombine ¾ cup of water, sugar and vinegar in a broad non-stick pan and cook on a high flame for 4 to 5 minutes or till the syrup is thick, while stirring continuously.
Switch off the flame, add the dry red chilli flakes and mix well.
Add the chilli powder and salt and mix well.
Allow it to cool and keep aside.

How to proceed
How to proceedServe the cutlets hot with hot and sweet dip.