1 cup boiled chickpeas
1 cup spinach, blanched and drained
1/3 cup corn kernels, lightly boiled
1" piece ginger grated
1 green chilli
1 tsp chilli powder
1 tsp cumin powder
Salt to taste
2-3 tbsp wheat germ for binding and coating (bread crumbs can also be used)
Cheddar cheese for the stuffing
Oil for frying
Take the boiled chickpeas and grind it in a blender till smooth. To this, add the blanched spinach and ginger and pulse a few more times till a nice green color is reached. Now take the mixture out onto a bowl and add the corn, spices, and wheatgerm/bread crumbs and mix well. Take small plum sized mixture in your hands and put a tsp of grated cheese or a small chopped chunk of cheese in the center and close it from all sides. Now coat this in a layer of bread crumbs or wheat germ kept in a separate plate and keep aside. Continue the same process for the rest of the mixture.
Now heat oil in a shallow frying pan or grill plate and start frying the breaded cutlets till golden on both sides. Serve hot with condiments of your choice.