🌽🧀 Cheesy Corn Patties Recipe
🕒 Total Time: 40 mins
Prep Time: 20 mins | Cook Time: 20 mins
Servings: 4–6 patties (depending on size)
✅ Ingredients
Main Mixture:
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1 cup sweet corn kernels (boiled or steamed)
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1 boiled potato (medium-sized, mashed)
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1/2 cup grated cheese (mozzarella or processed cheese)
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1/4 cup breadcrumbs (plus extra for coating)
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2 tbsp all-purpose flour (maida) or cornflour
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2 green chilies (finely chopped, optional)
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2 tbsp coriander leaves (chopped)
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1/2 tsp cumin powder
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1/2 tsp chili flakes or black pepper
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Salt to taste
For Coating:
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2 tbsp all-purpose flour + 2 tbsp water (to make a paste)
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Extra breadcrumbs (for coating)
For Frying:
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Oil for shallow or deep frying
👨🍳 Instructions
1. Prepare the Corn
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Coarsely grind boiled corn using a food processor or blender. Don’t make it too fine — a slightly chunky texture is best.
2. Make the Patty Mixture
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In a bowl, combine:
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Mashed potatoes
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Ground corn
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Grated cheese
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Green chilies
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Coriander leaves
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Spices (cumin powder, chili flakes/pepper, salt)
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Flour and breadcrumbs (for binding)
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Mix well into a soft dough. If it’s too sticky, add more breadcrumbs.
3. Shape the Patties
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Take a small portion of the mixture and shape into round or oval patties (about ½ inch thick).
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Chill the patties in the fridge for 10–15 minutes (optional but helps in firming them).
4. Coat the Patties
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Mix flour and water to form a runny paste.
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Dip each patty in the flour paste, then coat in breadcrumbs for a crispy texture.
5. Fry the Patties
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Heat oil in a pan for shallow or deep frying.
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Fry patties on medium heat until golden brown and crispy on both sides (2–3 minutes per side).
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Drain on paper towels.
🍽️ Serving Suggestions
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Serve hot with ketchup, green chutney, or garlic mayo.
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Can be used as a burger patty or sandwich filling.
❓ Q&A: Cheesy Corn Patties
Q1: Can I bake or air-fry these patties?
A: Yes!
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Bake at 200°C (400°F) for 15–20 minutes, flipping halfway.
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Air fry at 180°C (356°F) for 12–15 minutes. Brush with oil for crispiness.
Q2: What kind of cheese is best?
A: Mozzarella gives a gooey pull; processed cheese offers a mild, creamy flavor. You can also use cheddar for a sharper taste.
Q3: My patties are falling apart. Why?
A: Common reasons:
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Mixture too wet → Add more breadcrumbs or flour.
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Not enough binding → Ensure potato or flour is well incorporated.
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Skipped chilling → Refrigerating firms them up.
Q4: Can I make it ahead of time?
A: Yes. Shape and coat the patties, then refrigerate (up to 24 hours) or freeze (up to 1 month). Fry directly from frozen on low-medium heat.
Q5: Can I add other veggies?
A: Definitely! Finely chopped bell peppers, carrots, peas, or spinach work great. Make sure excess moisture is removed.
Q6: Are they gluten-free?
A: Not by default. To make gluten-free:
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Use cornflour or rice flour instead of maida.
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Use gluten-free breadcrumbs.
