Leftover Rice Cutlets
- Nadia Naziri
- May 30, 2020
- 1 min read
Posted By Humera Siddiqui
Recepi Credits: https://www.facebook.com/HebbarsKitchen/videos/2544275448982407/
INGREDIENTS
CUTLET MIXTURE:
1 cup cooked rice
1 potato, boiled & mashed
2 tbsp carrot, grated
2 tbsp capsicum, chopped
2 tbsp corn
2 tbsp cashew / kaju, chopped
½ tsp ginger paste
½ tsp kashmiri red chilli powder
¼ tsp garam masala
¼ tsp cumin powder
¾ tsp salt
2 tbsp coriander, finely chopped
1 tsp lemon juice
½ cup bread crumbs
FOR SLURRY:
¼ cup maida / plain flour
2 tbsp corn flour
½ tsp pepper powder
¼ tsp salt
OTHER INGREDIENTS:
1 cup panko bread crumbs
oil for frying
INSTRUCTIONS
firstly, in a bowl take 1 cup cooked rice and mash smooth.
add 1 boiled and mashed potato. pressure cook potatoes for 3 whistles adding little salt.
also add 2 tbsp carrot, 2 tbsp capsicum, 2 tbsp corn, 2 tbsp cashew.
further add ½ tsp ginger paste, ½ tsp chilli powder, ¼ tsp garam masala, ¼ tsp cumin powder, ¾ tsp salt, 2 tbsp coriander and 1 tsp lemon juice.
now add ½ cup bread crumbs and mix well.
squeeze and mix until a soft dough is formed.
now prepare slurry by mixing ¼ cup maida, 2 tbsp corn flour, ½ tsp pepper powder and ¼ tsp salt.
grease hands with oil and pinch a small ball sized cutlet mixture and shape to diamond.
dip in maida paste coating all over.
then roll in breadcrumbs. make double coating to get a crispy outer layer.
now deep fry in hot oil or bake in preheated oven at 180 degree celcius for 15 minutes.
stir occasionally, until it turns golden brown and crisp. drain over kitchen paper to remove excess oil.
finally, enjoy rice cutlet with tomato sauce.
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