Rice Cutlet

Directions

• Into a large bowl, add already cooked rice 1+1/2 cups and mash them slightly (not into a complete paste).
• Add boiled & mashed potatoes 2 pcs – give it a quick mix.
• Add chopped onion 4 small pcs, grated carrot 1 pc – mix everything well.
• Add chopped capsicum 1/3 cup, chopped green chilies 3 pcs, and stir well.
• Add rice flour 2 tbsp, salt 1 tsp, cumin powder 1/2 tsp, coriander powder 1 tsp, red chili flakes 1/2 tsp and give it a quick stir.
• Add Carom seeds 1/2 tsp, garam masala powder 1/2 tsp, turmeric powder 1/2 tsp, lemon juice 1 tbsp and give it a quick stir.
• Add black pepper powder 1/4 tsp, freshly chopped mint 1 tbsp, freshly chopped coriander 2 tbsp and give it a last stir.
• Apply oil into the palm and start making cutlets shapes from the mixture.
• Add cooking oil 3 tbsp and preheat the oil before adding the cutlets into it.
• Add cutlets into the oil and fry them for about 6-7 minutes on medium heat.
• Flip sides and fry the cutlets well – until golden brown & crispy.
• Take out the cutlets into a paper towel and serve them hot with ketchup or chutney.