Easy Leftover Rice Cutlet For Teatime Snack
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.