Corn and Chickpea Veg Cutlet Recipe – Healthy Snack for Kids & Parties in the USA

🥙 Crispy Corn Chickpea Veg Cutlets – Healthy Snack for Busy Weeknights

🧡 Why You'll Love This:

• Kid-friendly and packed with plant-based protein
• Freezer-friendly – make ahead and reheat in minutes
• Great for lunchboxes, picnics, or vegetarian party appetizers
• Perfect vegetarian alternative to chicken nuggets!

🛒 Ingredients (Makes about 8–10 cutlets)

• 1 cup boiled chickpeas (or canned, drained & rinsed)
• ½ cup boiled sweet corn
• 1 small carrot, grated
• ½ cup mashed potatoes
• 2 tablespoons bread crumbs (+ extra for coating)
• 1 teaspoon ginger garlic paste
• 1–2 tablespoons chopped cilantro
• ½ teaspoon red chili flakes
• ½ teaspoon cumin powder
• ½ teaspoon garam masala (optional, for Indian twist)
• Salt and pepper to taste
• 2 tablespoons cornstarch slurry (1 tbsp cornstarch + 2 tbsp water)
• 2–3 tablespoons oil for shallow frying

🔪 Instructions

1. Prep the Cutlet Mix
• In a large bowl, mash chickpeas and corn coarsely.
• Add mashed potatoes, carrots, spices, ginger-garlic paste, cilantro, bread crumbs, and salt.
• Mix everything well. The mixture should be firm and not too sticky.
2. Shape the Cutlets
• Divide the mixture into equal portions and shape into flat, round patties.
• Dip each patty in cornstarch slurry and roll it in bread crumbs for a crispy crust.
3. Cook Until Crispy
• Heat a non-stick pan with 2–3 tbsp oil.
• Shallow-fry the cutlets until golden and crispy on both sides (approx. 3–4 mins each side).
4. Serve Hot
• Serve with ketchup, mint chutney, or sriracha mayo for a spicy dip.