Sweetcorn Croquettes

• sweet corn (crushed)↗1 cup
• oil1 tablespoon
• to deep frying oil
• medium sized onion (chopped)1
• refined flour (maida)↗2 tablespoons
• skim milk↗1 cup
• salt↗
• black pepper↗1⁄4 teaspoon
• ground nutmeg↗1⁄8 teaspoon
• rice (boiled)↗1 cup
• fresh coriander leaves (chopped)↗2 tablespoons
• fresh red chilies (crushed)↗2
• vermicelli (crushed)↗1 1⁄2 cups

Step-by-step instructions

1. 1

   Heat 1 tablespoon of oil in a pan. Add onion and sauté till transluscent. Add refined flour and roast for two minutes.

2. 2

   Add milk gradually and cook stirring continuously for two minutes.

3. 3

   Add crushed corn, salt, pepper power, nutmeg power and mix well. Cook till all the moisture dries up. Take it off the heat and transfer into a bowl. Let the corn mixture cool.

4. 4

   Then add boiled rice, chopped coriander leaves, fresh red chillies and adjust salt and mix.

5. 5

   Shape the mixture into sixteen equal sized croquettes. Roll in vermicelli. Heat sufficient oil in a kadai and deep-fry the croquettes till golden. Drain onto an absorbent paper and serve hot.