Step-by-step
1
firstly, in a bowl take 1 cup cooked rice and mash smooth.
2
add 1 boiled and mashed potato. pressure cook potatoes for 3 whistles adding little salt.
3
also add 2 tbsp carrot, 2 tbsp capsicum, 2 tbsp corn, 2 tbsp cashew.
4
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.
5
now add ½ cup bread crumbs and mix well. bread crumbs helps to absorb moisture.
6
squeeze and mix until a soft dough is formed.
7
now prepare slurry by mixing ¼ cup maida, 2 tbsp corn flour, ½ tsp pepper powder and ¼ tsp salt.
8
grease hands with oil and pinch a small ball sized cutlet mixture and shape to diamond.
9
dip in maida paste coating all over.
10
then roll in breadcrumbs. make a double coating to get a crispy outer layer.
11
now deep fry in hot oil or bake in preheated oven at 180 degree celcius for 15 minutes.
12
stir occasionally, until it turns golden brown and crisp. drain over kitchen paper to remove excess oil.
13
finally, enjoy rice cutlet with tomato sauce.
Video
Notes
- firstly, add vegetables of your choice to make healthy and nutritious.
- also, mash the rice well, else it will be difficult to hold shape.
- furthermore, fry on medium flame to get crunchy golden cutlet.
- finally, rice cutlet recipe tastes great when served hot.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/rice-cutlet-recipe-leftover-rice-cutlets/