Name: Veggie Rice Cutlets !! recipe by Swapna Sunil at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 2 cups : Cooked rice; 1nos : Potato , peeled n diced; 1 cup : Mix veggies ..cut into small pieces(green beans, bell pepper, carrot ); 1/2 cup : frozen / fresh peas; 2 tsp : Ginger grated; 1/2 tsp : Red chilli powder or to taste; 1 1/2 tsp : Salt or to taste; 1/2 tsp : Mixed italian herbs; 1/2 tsp : Oregano; 1 tsp : Cumin seeds; 1 tbsp : Corn starch; Oil for Deep frying

ABOUT Veggie Rice Cutlets !! RECIPE

Leftover rice no problem. Here' s the great way to use it. Veggie Rice Cutlets! Quick and easy appetiser or snack... Good for gatherings as well...Tough to make it out that its from rice...Recipe coutesy :Manjulaskitchen

Ingredients Serving: 8

2 cups : Cooked rice
1nos : potato , peeled n diced
1 cup : Mix veggies ..cut into small pieces(green beans, bell pepper, carrot )
1/2 cup : frozen / fresh peas
2 tsp : ginger grated
1/2 tsp : Red chilli powder or to taste
1 1/2 tsp : salt or to taste
1/2 tsp : Mixed italian herbs
1/2 tsp : Oregano
1 tsp : cumin seeds
1 tbsp : corn starch
oil for Deep frying

Instructions

Pat dry all the vegetables. Put all the ingredients in food processor except corn n peas and mix for about half a minutes. Mix should not become like paste and you should be able to see all the vegetables.
Remove from the food processor, rice mix will be textured of chunky soft dough. Divide the mix into 16 pieces and roll them into flat patties about 1/2 inch thick.
Heat the oil in a frying pan on medium high heat. Drop the cutlets slowly into it, taking care not to overlap them.
Fry the cutlets until they are golden brown, turning occasionally. This should take about 5 to 6 minutes. Take them out over a paper towel.
For best taste serve them hot. Cutlets taste great with cilantro chutney. Enjoy!

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