Potato – Corn Cutlets / Tikki (Air-Fryer & Pan-Fry Method)

Recipe Cooked, Photographed and Written by Praveena

PrepTime:10 mins  CookTime:10 mins  Cuisine:Indian

Snacks, snacks, snacks….this is what every kid keeps on hauting their Mum about. Isn’t it!  And if its a holiday this becomes more. Like any other Mum, even I keep making eatable snacks with the available veggies/ingredients in my kitchen.

This is one such recipe which I usually make, where in I take potato as the base ingredient and just add any other veggies that I have. It is so quick and straightforward to make. On top of all this, its quite easy to please my kids.

Air-fryer is a new gadget in my kitchen, so this is my first recipe in the air-fryer series of my blog. I shall add more recipes from my air-fryer from now on. I explained both methods separately with pics, have a look below.

The tikki/cutlets which are pan-fried, also used very little oil, so its guilt-free too. The air-fried version of cutlets/tikki were more crunchier when compared to the pan-fried.

You can make the patties and freeze them, just pan-fry/ air-fry them before serving. Hence, this is a Vegan, Vegetarian, Gluten free, Guilt-free, Prep-Food type of starter/snack.

Before starting to cook, don’t forget to see the Tips mentioned at the end.

My Snack/Starter collection, Click this link⇒ Starters / Snacks

My Chutney recipes collection here⇒  Chutney / Pachchadi / Dip

Related Posts⇒

1. SweetCorn-Pomegranate Salad / Kosambari
2. Sprouted Red Beans – Potato Salad / Chat
3. Curried Green Wrap / Indian Curry Wrap 

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Ingredients: (makes 10-12)

• Potatoes (boiled) – 3 (large size) 
• Sweet Corn (boiled) –  1 cup
• Onion – 1 large size (finely chopped)
• Black Cumin / Jeera – 1 tablespoon
• Salt – as per taste
• Turmeric powder – ¼ teaspoon
• Bread Crumbs – ¼ cup
• Fresh Coriander – 10 twigs (finely chopped)
• Curry Leaves – 10 leaves (finely chopped)
• Green Chillies – 3 (finely chopped)
• Cooking Oil – 3 to 5 tablespoons

Special Ingredients:

• Green Chillies
• Curry Leaves
• Coriander

Step wise pics Procedure:

• Peel the potatoes, mash them perfectly and put aside.
• Put a frying pan on stove top under medium flame, add 2 tablespoons of oil.
• After heating the oil, add the black cumin/jeera and let it splutter.
• Add onions and fry them until they become translucent.
• Now add green chillies and curry leaves. Give a stir.
• Transfer the mashed potato, sweet corn, salt, turmeric powder and chopped coriander  (except a tablespoon) to the pan.
• Mix up everything thoroughly from all sides and switch the flame off.

  

• Let this cool a bit and make patties of your desired shape. Set aside.
• Pan Fry Method
• Put a griddle on stove top under high flame and let it heat.
• Pour a teaspoon of oil and brush it throughout the pan.

  

• Gently place the patties on the pan, let them fry for 2-3 mins. 
• Using a spatula turn each one to the other side, pour few drops of oil around each and let them fry for 2-3 mins.
• Take them off onto a serving plate and garnish with chopped coriander. Done!!

  

• Air-Fryer Method
• Roll the patties over the bread crumbs.

  

• Pre-heat the air-fryer at 200ºC and gently place the patties onto the mesh tray and set the timer for 3 mins.
• Gently turn over the cutlets to the other side, again set the timer to 2 mins and then switch off.
• Garnish with chopped coriander & serve. Done!!

  

Tips:

• Adjust the salt and spice as per your taste.
• For extra flavour, you can even add garam masala / chat masala to the potaoes in the pan.
• I did use bread crumbs for the pan-fry cutlets/tikkis. Just to have different taste.
• You can make the patties and freeze them, just pan-fry/ air-fry them before serving.
• These, potato corn cutlets (air-fryer & pan-fry method), stays good up to a month in the freezer.
• The cutlets which are pan-fried, also used very little oil, so its guilt-free too.

Result:

• The taste of these, potato corn cutlets (air-fryer & pan-fry method), is truly amazing with a very soft melt in mouth texture.
• I just drizzled some sev and tomato sauce on top as a dip. 
• The air-fried version of cutlets/tikki were more crunchier when compared to the pan-fried.

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