Sweet corn croquettes

1 cup sweet corn kernels, crushed
1 tbsp butter
1 tbsp oil + to deep fry
1 medium onion, chopped
2 tbsp refined flour (maida)
1 cup milk
Salt to taste
¼ tsp pepper powder
A pinch of nutmeg powder
1 cup boiled rice
2 tbsp chopped fresh coriander leaves
2 fresh red chillies, crushed
1½ cups vermicelli, crushed

Heat butter and one tablespoon of oil in a pan. Add onion and sauté till transluscent.
Add refined flour and roast for two minutes. Add milk gradually and cook stirring continuously for two minutes. Add crushed sweet corn kernels, salt, pepper powder, nutmeg powder 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. Then add boiled rice, chopped coriander leaves and fresh red chillies. Adjust salt and mix. Shape the mixture into 16 equal croquettes. Roll in vermicelli. Heat sufficient oil in a kadai and deep-fry the croquettes till golden. Drain on absorbent paper and serve hot.