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Sini R Praveen

Easy Leftover Rice Cutlet For Teatime Snack

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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Course: Appetizer, Snack
Cuisine: American, Indian
Ingredients Method

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

Method
 

  1. 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.
  2. Divide the dough into small balls and make cutlet shape.
  3. Mix 2 tablespoon maida or corn flour with 4 tablespoon water and make a smooth paste.
  4. Dip each cutlet in the flour paste and coat them with bread crumps.
  5. Heat oil in a pan and shallow fry the cutlet until crisp and golden brown both the sides.
  6. Serve hot with ketchup or chutney.