chef madan . Crispy corn cakes with date and tomato chutney Preparation Time: 30 minutes Cooking Time: 20 minutes Makes: 10 keb corn kernels (slice the kernels off the bhutta and use.) 2 cups creamy-style sweet corn (This is easily available in tins in several supermarkets.) 2 cups paneer 1 cup roasted cashewnuts, chopped 1/2 cup chopped spring onion 1 small onion, chopped 1/4 tsp ginger, chopped 1/4 tsp fresh dhania (coriander leaves), chopped 1/4 tsp chopped green chilli 1 egg 1/2 cup cornflour 1/2 cup bread crumbs 1/2 cup flour Oil, for frying For the chutney 1/2 tbsp chopped fresh dates 2 medium-sized tomatoes, chopped roughly 1/2 tsp mustard seeds 1tbsp jaggery (gur) 1/2 tsp grated ginger 1 dry red chilli Salt, to taste 1. For the chutney: Heat oil; add chilli and mustard. When they splutter, add tomato and cook for about a minute. 2. Then add the jaggery, ginger and dates. Season according to taste and cook for another five minutes until the chutney is thick and the tomatoes have become pulpy. Keep aside to cool. 3. To make the cakes: Add paneer, both types of corn and onion, green chilli, dhania, ginger, bread crumbs and nuts in a large mixing bowl. Combine well. 4. Now add the egg, cornflour and flour. Check seasoning; shape into cakes. 5. Heat oil in a kadai, over medium-high heat; fry cakes until golden and cooked through. Then place on kitchen paper to absorb any excess oil. Serve hot. Each serving: 240.1 Calories, 16.8gm protein, 28.5gm carbohydrates, 10.8gm total fat (1.2gm saturated), 3gm fibre, 18.3 cholesterol, 210 sodium BY CHEF MADAN
Posted on: Sun, 14 Jul 2013 08:55:20 +0000
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