Shrimp and Sweet Corn Cutlet

The dish is tried not only in Iran but in East Asian countries as well. Women in Thailand welcome their hungry and exhausted husband with Rice and Shrimp cutlets as a lunch meal. But it is also a good option for having a delicious and light meal at night.

Ingredients

Serves 4
100 g shrimps
200 g canned Sweet corns
Yolks of 4 eggs
1 tablesppoon chopped Coriander and parsley
Ginger, tip of the teaspoon
Flour, the amount should be enough to make the mixture consistent
1 tablespoon baking powder

Directions

Making cutlets is not difficult at all. The key point in this recipe is that the shrimps should be chopped finely. In a medium mixing bowl, mix well chopped shrimps, sweet corns, Yolks and the rest of the ingredients and knead well with your palm. Make sure not to crush the sweet corns. You might want to apply a mixer which is not a bad idea but it is better to preserve the shape of sweet corns to make the cutlets crispy. Add enough flour to keep the shape of cutlets during cooking. When your mixture is consistent, take a small piece off and spread on your palm. Shape into a round flat patty. And then fry in hot oil. Once one side is fried, flip it over to do the other side as well. Repeat this with all the ingredients. Once ready, put on a paper towel to remove the excess water. Arrange crispy cutlets in a serving dish and serve with fresh Persian bread. Bon Appetit!
Cooking trick,
The oil should be hot when you put the patties in the pan. 5 minutes would be enough for each cutlet.