Description

This Cheesy Corn & Potato Cutlet recipe combines creamy mashed Yukon potatoes with sweet corn and melted cheese, creating a crispy, golden exterior and a tender, flavorful interior. Perfect as a comforting appetizer or snack that delights with its subtle spice and cheesy richness.

Ingredients

Scale

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) – this is what 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

Boil the Potatoes: Cover the Yukon potatoes with salted water in a pot, bringing them to a boil. Cook until tender, about 15-20 minutes.
Peel and Cool: Drain the water and set the pot aside. Allow the potatoes to cool for a few minutes before peeling them.
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 adjust the texture.
Mix in Additions: Fold in the sweet corn and shredded cheese until well combined and vibrant.
Season to Taste: Taste the mixture and adjust seasoning as necessary to ensure full flavor.
Shape the Cutlets: Roll the mixture into golf ball-sized cutlets and place them carefully on a tray to prepare for coating.
Coat the Cutlets: Dip each cutlet into the whisked egg mixture, allowing excess to drip off. Roll the cutlet in breadcrumbs until fully coated, then return to the tray.
Pan Fry to Perfection: Heat a pan over medium-high heat and pan fry the cutlets for 2-3 minutes on each side or until golden brown and crispy.

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 leftover cutlets in a skillet to regain crispiness.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizers
Method: Frying
Cuisine: American

Keywords: Cheesy corn cutlets, potato cutlets, cheesy potato snack, corn and cheese appetizer, crispy cutlets, vegetarian appetizers