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Healthy And Vegan Quinoa Cutlets For Weight Watchers

INGREDIENTS

• 1 and 1/2 cup cooked rice
• 1 boiled potato
• Bread crumbs as needed
• 1 teaspoon ginger grated
• 1/4 cup capsicum finely chopped
• 1/2 onion finely chopped
• 2 coriander leaf chopped
• 1 teaspoon green chilly paste
• 1/4 teaspoon amchoor powder/dry mango powder
• 1 teaspoon kashmiri red chilli powder
• Oil for shallow frying
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 2 tablespoon maida (all purpose flour) or corn flour
• Salt to taste

PREPARATION

• In a bowl take leftover rice, mashed boiled potatoes, chopped capsicum, chopped onions, chopped coriander leaf, ginger-green chilly paste, salt to taste, red chilly powder, turmeric powder, garam powder, amchoor powder and mix everything well and make a dough.
• Divide the dough into small balls and make cutlet shape.
• Mix 2 tablespoon maida or corn flour with 4 tablespoon water and make a smooth paste.
• Dip each cutlet in the flour paste and coat them with bread crumps.
• Heat oil in a pan and shallow fry the cutlet until crisp and golden brown both the sides.
• Serve hot with ketchup or chutney.

Easy Leftover Rice Cutlet For Teatime Snack

Sini R Praveen

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 10 mins

Course Appetizer, Snack

Cuisine American, Indian

Servings 4

Ingredients

  

• 1 and 1/2 cup cooked rice
• 1 boiled potato
• Bread crumbs as needed
• 1 teaspoon ginger grated
• 1/4 cup capsicum finely chopped
• 1/2 onion finely chopped
• 2 coriander leaf chopped
• 1 teaspoon green chilly paste
• 1/4 teaspoon amchoor powder/dry mango powder
• 1 teaspoon kashmiri red chilli powder
• Oil for shallow frying
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 2 tablespoon maida all purpose flour or corn flour
• Salt to taste

Instructions

 

• In a bowl take leftover rice, mashed boiled potatoes, chopped capsicum, chopped onions, chopped coriander leaf, ginger-green chilly paste, salt to taste, red chilly powder, turmeric powder, garam powder, amchoor powder and mix everything well and make a dough.
• Divide the dough into small balls and make cutlet shape.
• Mix 2 tablespoon maida or corn flour with 4 tablespoon water and make a smooth paste.
• Dip each cutlet in the flour paste and coat them with bread crumps.
• Heat oil in a pan and shallow fry the cutlet until crisp and golden brown both the sides.
• Serve hot with ketchup or chutney.

Keyword leftoverricecutlet, ricecutlet