Leftover potato curry and rice muffin

Name: Leftover potato curry and rice muffin
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup leftover rice; 1 cup leftover potato curry; 1/4 cup semolina; 1/4 cup chopped capsicum; 1/4 cup grated carrot; as required Finely chopped coriander; 1/4 cup mozzarella cheese; 1/4 tsp baking soda; as per taste Salt; 1/2 tsp chilli flakes; 1/2 tsp oregano; as required Little water

Neha Dua @cook_90450

#LMK

These leftove potato and rice muffins are very versatile – you can serve it as breakfast, snacks or even as a side dish.

#LMK

These leftove potato and rice muffins are very versatile – you can serve it as breakfast, snacks or even as a side dish.

Neha Dua @cook_90450

#LMK

These leftove potato and rice muffins are very versatile – you can serve it as breakfast, snacks or even as a side dish.

#LMK

These leftove potato and rice muffins are very versatile – you can serve it as breakfast, snacks or even as a side dish.

Saved

Ingredients

15 minutes

4 servings

1 cupleftover rice
1 cupleftover potato curry
1/4 cupsemolina
1/4 cupchopped capsicum
1/4 cupgrated carrot
as required Finely chopped coriander
1/4 cupmozzarella cheese
1/4 tspbaking soda
as per tasteSalt
1/2 tspchilli flakes
1/2 tsporegano
as requiredLittle water

Saved

Steps

15 minutes

1

Firstly preheat microwave oven.
2

Now take a mixing bowl, and add rice and potato curry, semolina Also,mix well and keep aside for 10 minutes.
3

Further add chopped capsicum and grated carrot.
4

Add chopped coriander also.
5

Further add mozzarella cheese, oregano and chilli flakes and salt, mix it well.
6

And add baking soda mix well.
7

Now pour the mixture in silicon mould and baking for 15 minutes upon on 180 degree Celsius.
8

After bake, keep slightly cool down.
9

After keep cool remove from silicone mould.
10

Garnish with Minty curd and sprinkle with chilli flakes.
11

Serve and enjoy with tea or coffee.