It's patty time! Super delicious vegetables combined with crunchy flavourful Del Monte Whole Corn Kernels, this mixed vegetable and corn patty recipe is a 100% vegetarian delight. And not only is this dish fuss free, it's gluten-free too!
Ingredients
1
potato boiled and grated
1/2 cup
paneer grated
1
medium-size onion chopped
1 tbsp
chopped coriander
1 tsp
dried Italian seasoning
1 tbsp
boiled quinoa/bread crumbs
Some
Oil for shallow frying
some
salt to taste
1/2 tsp
garlic, minced
1 tbsp
coriander finely chopped
some
salt & pepper as per taste
1 tbsp
Del Monte Extra Virgin Olive Oil
1/4 Cup
Del Monte Eggless Mayo
1/4 cup
Del Monte Whole Kernel Corn
Method
Start by giving the delicious Del Monte Whole Kernel Corn a whiz in a food processor. Be careful to not make a smooth paste as a coarse mixture of kernels is required.
It’s time to mix things up! Combine all the ingredients, except cooking oil, in a large mixing bowl to make a smooth dough.
When that’s done, pinch a lemon size portion of the mixture. Shape it into a round disc of a thickness of half an inch. Shape all the cutlets similarly.
Now, heat oil in a deep-fry pan over medium flame. Shallow fry the patties in small batches till they’re crisp and golden from both the sides. Make sure not to dip the patty more than once or twice while frying. You can air-fry them as well.
Drain them in a traylined with an oil absorbent paper. That way, they won’t be too greasy.
Now while patties are cooling down a bit, you can make the garlic dip. Simply combine all the ingredients together and whisk until the oil is mixed well with the mayonnaise. Keep it in the fridge until ready to serve.
And ta-da! Your mixed vegetable and corn patties are ready to be dipped and devoured.
