Recipe for Tangy Sprouts and Corn Cutlets

Sprouts are well known for their nutritional values. The germinated seeds are packed with vitamins, calcium, minerals, fibre, protein and enzymes.

Following are its health benefits:

  • One bowl of sprouts contains only 0.38 grams of fat. It is considered a low-fat food, which is very much rich in fibre. It helps lower the level of cholesterol and maintains the ideal body weight.
  • Consuming Sprouts daily is an excellent way to boost the immune system. It cleanses the body. The pigment chlorophyll in sprouts helps remove toxins from the lymphatic system and cells. The compounds in germinated grains ease the digestion process, which further helps eliminate the toxins.

Sprouts are very easy to digest. It also increases the content of vitamins and minerals. For example, it contains double the amount of Vitamin A . Consuming sprouts increases 5-10 times more levels of Vitamin C.

Corns contain a wealthy quantity of vitamin C that helps to protect the cells from damage and fight off diseases like cancer and heart disease. In addition, yellow corns are a great source of the carotenoids lutein and zeaxanthin. These compounds are suitable for eye health because they help prevent lens damage.

Let’s make some small tangy cutlets of corn and sprouts:

Preparation: 15 minutes 

Cooking time: 10 minutes

Serves: 4


  • One cup sprouted green gram boiled, lightly mashed.
  • Half cup corn, cooked lightly mashed.
  • One tablespoon onions, finely diced
  • One tablespoon capsicum, finely diced
  • One teaspoon green chillies, sliced
  • One teaspoon ginger, grated
  • One slice of bread, shredded
  • One tablespoon dry bread crumbs


  • Half teaspoon dry pomegranate powder
  • Half teaspoon kitchen king masala
  • Half teaspoon red chilli flakes
  • Salt to taste 
  • Oil to pan fry 
  • Salsa Sauce or mango mint chutney


  1. Put the sprouts in a bowl with corn, onions, capsicum, green chillies, ginger, bread and bread crumbs.
  2. Season with the pomegranate powder, Kitchen King masala, chilli flakes and salt.
  3. Knead to make a firm dough.
  4. Divide the dough into small balls and flatten each ball into a cutlet.
  5. Heat very little oil on a nonstick griddle.
  6. Pan-fry the cutlets on low heat on both sides until they turn golden brown.
  7. Keep adding a dribble of oil as required.
  8. Serve hot with salsa sauce or mango mint Chutney.
  9. The crushed peanuts may be added to make a crisp variation in the cutlets.