Leftover Brown Rice Cutlet

Name: Leftover Brown Rice Cutlet
Total time: 600 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1 cup cooked brown rice, mashed; 1 tbsp semolina; 2 tbsp roasted chickpea flour; 1/2 cup spring onion (green part), chopped; 1/4 cup coriander leaves, chopped; 1 tsp. ginger-garlic, finely chopped; 1 small onion, chopped; 1-2 green chilies, chopped; to taste salt; 1/2 tsp. turmeric powder; 1 tsp. coriander-cumin powder; As Required oil to shallow fry; 1/2 tsp. garam masala powder; 1/2 tsp. chaat masala

Bethica Das @kitchen_flavours

Sharjah (UAE)

#2020fav - Make these yummy shallow fried cutlets with some leftover brown rice. This is a very good way to use them up. They come out just amazing and appetizing. You can substitute brown rice with leftover white rice too. I added some semolina, roasted chickpea flour, spring onion and other basic ingredients and seasonings.

Do try it at home and it will be gone in no time. It is quite wholesome and nutritious. You can relish them as tea-time snacks or as appetizers with green chutney / tomato sauce.

Bethica Das @kitchen_flavours

Sharjah (UAE)

Do try it at home and it will be gone in no time. It is quite wholesome and nutritious. You can relish them as tea-time snacks or as appetizers with green chutney / tomato sauce.

Saved

Ingredients

10 minutes

3-4 servings

1 cupcooked brown rice, mashed
1 tbspsemolina
2 tbsproasted chickpea flour
1/2 cupspring onion (green part), chopped
1/4 cupcoriander leaves, chopped
1 tsp.ginger-garlic, finely chopped
1small onion, chopped
1-2green chilies, chopped
to tastesalt
1/2 tsp.turmeric powder
1 tsp.coriander-cumin powder
As Requiredoil to shallow fry
1/2 tsp.garam masala powder
1/2 tsp.chaat masala

Saved

Steps

10 minutes

1

In a bowl, combine all the ingredients (except oil) and knead them into a dough. Add some water if required. Cover and keep aside for 5-10 minutes.
2

Wet your hands and take a little portion of the dough and form into a round shape. Make similar cutlets with the remaining dough. Refrigerate for 15 minutes.
3

Heat oil in a pan and fry the cutlets in batches on both sides till golden brown. Drain on a kitchen towel.
4

Relish as a tea-time snack or as an appetizer with your favorite chutney/dip.