Cheesy Corn & Potato Cutlet Recipe

Introduction

This Cheesy Corn & Potato Cutlet recipe delivers irresistible flavor and comforting warmth, perfect as a snack or appetizer. Crispy on the outside and creamy with a cheesy filling inside, these cutlets are sure to be a hit with the whole family.

Ingredients

• 2 pounds Yukon/yellow flesh potatoes
• 3 tbsp butter
• 2 tbsp milk
• 1.5 tsp salt
• 1 tsp mustard powder
• 0.75 tsp black pepper
• 0.5 cup corn
• 1 heaped cup shredded cheese (cheddar or Monterey Jack)
• 2-4 green chillies, minced
• 1.5 cups bread crumbs
• 1 egg, whisked with a little water

Instructions

1. Step 1: Cover the Yukon potatoes with salted water in a pot and bring to a boil. Cook until tender, about 15-20 minutes.
2. Step 2: Drain the water and allow the potatoes to cool for a few minutes before peeling.
3. Step 3: Transfer peeled potatoes to a large bowl. Add butter, minced green chillies, salt, mustard powder, and black pepper. Mash until smooth, adding milk if needed for texture.
4. Step 4: Fold in the sweet corn and shredded cheese until well combined.
5. Step 5: Taste the mixture and adjust seasoning as necessary.
6. Step 6: Shape the mixture into golf ball-sized cutlets and place them on a tray.
7. Step 7: Dip each cutlet into the whisked egg, letting the excess drip off, then roll in bread crumbs to coat well. Return to the tray.
8. Step 8: Heat a pan over medium-high heat and pan fry the cutlets for 2-3 minutes per side, until golden brown.

Tips & Variations

• For extra spice, increase the amount of minced green chillies or add a pinch of chili powder to the mixture.
• Try different cheeses like mozzarella for a gooey center or pepper jack for a spicy twist.
• Serve with a tangy dipping sauce such as sour cream mixed with fresh herbs or a spicy tomato chutney.

Storage

Store leftover cutlets in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to retain their crispiness rather than microwaving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these cutlets instead of frying?

Yes, you can bake them at 400°F (200°C) for about 15-20 minutes, turning halfway through, for a healthier option with a crisp exterior.

Can I prepare the cutlet mixture ahead of time?

Absolutely. You can make the potato mixture up to a day in advance and keep it covered in the refrigerator. Shape and coat the cutlets just before cooking.

Cheesy Corn & Potato Cutlet Recipe

Print Recipe

★★★★★

4.9 from 699 reviews

This Cheesy Corn & Potato Cutlet Recipe is a delightful blend of creamy mashed potatoes, sweet corn, and melty cheese, coated in crispy breadcrumbs and pan-fried to golden perfection. Perfect as an appetizer or snack, these cutlets deliver a comforting, savory flavor with a hint of spice from green chilies, making them an irresistible addition to any meal.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 cutlets 1x
• Category: Appetizers
• Method: Frying
• Cuisine: American

Ingredients

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For the Cutlet Mixture

• 2 pounds Yukon/yellow flesh potatoes – the creamy texture makes them perfect for mashing
• 3 tbsp Butter – adds richness and enhances flavor
• 2 tbsp Milk – a splash can make the mash smoother if needed
• 1.5 tsp Salt – adjust to taste for overall seasoning
• 1 tsp Mustard powder – for a subtle tangy kick
• 0.75 tsp Black pepper – to add a hint of warmth
• 0.5 cup Corn – sweet and crunchy, it complements the cheesy filling
• 1 heaped cup Shredded cheese (cheddar or Monterey Jack) – gives the cutlets their irresistible cheesiness
• 2–4 Green chillies, minced – add as much as you like for desired spice

For the Coating

• 1.5 cups Bread crumbs – for that satisfying crispy exterior
• 1 Egg, whisked with a little water – helps the breadcrumbs stick perfectly

Instructions

1. Boil the Potatoes: Cover the Yukon potatoes with salted water in a pot, bringing them to a boil. Cook until they are tender, about 15-20 minutes.
2. Peel and Cool: Drain the water and set the pot aside. Allow the potatoes to cool for a few minutes before peeling them.
3. Mash the Base: Transfer the peeled potatoes to a large bowl. Add butter, minced green chillies, salt, mustard powder, and black pepper. Mash everything together until smooth. Add a little milk if needed to achieve a smooth texture.
4. Mix in Additions: Once the potato mixture is smooth, fold in the sweet corn and shredded cheese until everything is well combined and vibrant.
5. Season to Taste: Taste the mixture and adjust the seasoning if necessary to ensure the cutlets are packed with flavor.
6. Shape the Cutlets: Roll the mixture into golf ball-sized cutlets and place them carefully on a tray, preparing them for coating.
7. Coat the Cutlets: Dip each cutlet in the whisked egg, allowing any excess to drip off. Then roll in breadcrumbs until well coated, returning them to the tray.
8. Pan Fry to Perfection: Heat a pan over medium-high heat. Pan fry the cutlets for 2-3 minutes on each side, or until they achieve a beautiful golden-brown crust. Serve hot.

Notes

• Consider serving with a tangy dipping sauce for an extra burst of flavor.
• Store leftover cutlets in an airtight container for up to 3 days.
• Reheat leftovers in a skillet to regain crispiness rather than microwaving.
• Adjust the number of green chillies to suit your spice preference.
• Use cheddar or Monterey Jack cheese for the best melty texture; other cheeses may alter the flavor.

Keywords: Cheesy corn cutlets, potato cutlets, corn potato appetizer, cheesy snacks, pan-fried cutlets, American appetizer