Cheesy Corn & Potato Cutlet Recipe

Ingredients

• 2 pounds yukon/yellow flesh potatoes
• 3 tbsp butter (if your potatoes aren't warm then melt it))
• 2 tbsp milk (keep on hand but only use if you NEED it to mash)
• 1 1/2 tsp salt
• 3/4 - 1 tsp mustard powder
• 3/4 tsp black pepper
• 1/2 cup corn
• 1 heaped cup shredded cheese - cheddar or monterey jack
• 2-4 minced green chillies
• 1.5 cups bread crumbs (Panko recommended)
• 1 egg (whisked with a little water)

Instructions

1. 1

   Cover the potatoes with salted water and bring to a boil.

2. 2

   When they are tender then drain the water and peel when they are cool enough to handle.

3. 3

   Transfer to a large bowl, add the butter, chillies, salt, mustard powder, and pepper and mash very very well. Add a splash of milk if needed.

4. 4

   When the mixture is fairly smooth add your corn and cheese and mix well.

5. 5

   Taste for seasoning. Please do remember that for a delicious kabab/cutlet you want the mix to taste a little salty, not positively briny, just a little salty.

6. 6

   Once that is done I prefer to make almost golf ball sized balls cutlets with an ice cream scopp and fill my tray up with them.

7. 7

   When the potato mixture is finished then with my left hand I pick one up give it an egg bath and move it into the breadcrumbs, roll it around with my right hand and move it to the tray (also with my right). So left is my egg hand and right is my breadcrumb hand.

8. 8

   When you are ready to eat them then pan fry on medium high heat for 2-3 minutes on each side or till golden brown. Baking instructions in the post.