Cheesy Corn and Vegetable Cutlets, nutritious vegetable laden, mouth watering cutlets!Recipe Link : http://www.tarladalal.com/Cheesy-Corn-and-Vegetable-Cutlets-%28-Baby-and-Toddler-Recipe%29-3103rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Cheesy Corn and Vegetable Cutlets byline edited for videoThese nutritious vegetable laden, colourful and mouth watering cutlets are great to tempt the tummy of children with a less predictable palate or a smaller appetite. For more baby friendly appeal, roll the cutlets in fancy shapes and sizes. Serve them as a snack with your child's favourite sauce or sweet chutney, or make a burger or frankie filling with it.Preparation Time: 15 minutes.Cooking Time: 10 minutes.Makes 6 cutlets.2 tbsp grated processed cheese¼ cup grated sweet corn kernels (makai ke dane)¼ cup grated carrot¼ cup grated cabbage1 tsp oil1 tsp grated garlic (lehsun)¼ cup boiled, peeled and mashed potatoesSalt to taste½ tbsp oil for cooking1. Heat the oil in a broad non-stick pan, add the corn, carrots, cabbage and garlic, mix well and cook on a medium flame for 1 to 2 minutes.2. Remove from the flame, transfer in into a bowl and allow it to cool.3. Once cooled, add the potatoes, cheese and salt and mix well.4. Divide this mixture into 6 equal portions and shape into 50 mm. (2") round flat cutlets.5. Heat the oil in a broad non-stick pan or a tava (griddle), and cook the cutlets on a medium flame, using oil, till they turn golden brown in colour from both the sides. Cool slightly and serve immediately.Nutritive values per cutletEnergy : 52 kcal Protein : 1.4 gm Carbohydrates: 4.8 gm Fat: 3.0 gmVitamin A: 106.1 mcgCalcium: 29.6 mg
