Dinner

Cheesy Corn & Potato Cutlets Recipe

Name: Cheesy Corn & Potato Cutlets Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 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) – this is what gives the cutlets their irresistible cheesiness; 2-4 Green chillies, minced – add as much as you like for desired spice; 1.5 cups Bread crumbs – for that satisfying crispy exterior; 1 Egg, whisked with a little water – helps the breadcrumbs stick perfectly

Byanna orden March 13, 2026March 13, 2026

Jump to Recipe

Introduction

This Cheesy Corn & Potato Cutlet recipe delivers a perfect blend of creamy potatoes, sweet corn, and melted cheese wrapped in a crispy breadcrumb coating. It’s a comforting appetizer that’s easy to make and sure to please any crowd.

Two golden brown, crispy patties are stacked on a white plate with a light brown rim, placed on a white marbled surface. The top patty has a bite taken out, revealing a soft, yellowish inside with visible pieces of corn and small green herbs. The outside texture is crunchy with a slightly grainy coating, and there are small black pepper specks on the surface. Some green herbs are scattered on the plate below. The background is softly blurred with hints of green. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds Yukon or 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 sweet 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

Step 1: Place the potatoes in a pot filled with salted water and bring to a boil. Cook for 15-20 minutes or until tender.
Step 2: Drain the water and allow the potatoes to cool slightly. Peel the potatoes once cool enough to handle.
Step 3: Mash the peeled potatoes in a large bowl. Add butter, minced green chillies, salt, mustard powder, and black pepper. Mash together until smooth, adding a splash of milk if needed for creaminess.
Step 4: Fold in the sweet corn and shredded cheese into the mashed potato mixture until well combined.
Step 5: Taste the mixture and adjust seasoning if necessary to ensure balanced flavors.
Step 6: Shape the mixture into golf ball-sized cutlets and place them on a tray.
Step 7: Dip each cutlet into the whisked egg, allowing excess to drip off, then roll in bread crumbs until fully coated. Return to the tray.
Step 8: Heat a pan over medium-high heat and pan fry the cutlets for 2-3 minutes on each side until golden brown and crispy.

Tips & Variations

For extra flavor, serve with a tangy dipping sauce like tamarind chutney or spicy mayo.
Add finely chopped herbs like cilantro or parsley into the mixture for freshness.
Use gluten-free bread crumbs if you need a gluten-free option.

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 maintain their crispy exterior.