Rice Cutlet
Cooking Instructions
- 1
Mash the potatoes and boiled rice together in a bowl.
- 2
Add all the veggies and dry spices, some salt and knead till the rice and potatoes are properly mashed.
- 3
Take small balls of the mixture and mould into any shape you wish to (heart, tear- drop, oval, kite, circle etc)
- 4
Chill the cutlets for 10-15 mins. (Do not FREEZE)
- 5
Make a slurry of maida, pepper powder and salt (milk like consistency).
- 6
In another plate, take the rava and add some salt and red chilli powder (just for colour).
- 7
Heat some oil in a frying pan. Coat the cutlet with the maida slurry and cover it with the rava mixture. Shallow fry on low heat initially on both sides. Then turn the flame to medium and fry on both sides.
- 8
Remove the cutlets on a kitchen paper to remove excess oil. Serve this with mint chutney and Tomato ketchup.
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