Name: Coconut Cutlet recipe by Priyanka Rath at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Grated Coconut 2 cups; Boiled Rice 1/2 Cup; Potato 1 piece (boiled); Onion 1 large piece (chopped); Coriander leaves 2 teaspoon (chopped); Cumin powder 2 pinch; Turmeric powder 2 pinch; Red chilli powder 1/4 teaspoon; Cornflour 1 teaspoon; Gram Flour (Besan) 1 1/2 teaspoon; Garlic 1 teaspoon (chopped); Amchur as per taste; Ginger 1 teaspoon (chopped); Salt to taste; Water as required; Rice bran oil as required

ABOUT Coconut Cutlet RECIPE

Coconut cutlet is a tasty snack. It can be served as a side dish also. Many kids don't like coconut but it tastes good when it is cooked with potato and spices. Those who don't like coconut they will love it. It is easy to cook and really tastes good.

Ingredients Serving: 4

Grated Coconut 2 cups
Boiled Rice 1/2 Cup
Potato 1 piece (boiled)
Onion 1 large piece (chopped)
Coriander leaves 2 teaspoon (chopped)
Cumin powder 2 pinch
Turmeric powder 2 pinch
Red chilli powder 1/4 teaspoon
Cornflour 1 teaspoon
Gram Flour (Besan) 1 1/2 teaspoon
Garlic 1 teaspoon (chopped)
Amchur as per taste
Ginger 1 teaspoon (chopped)
Salt to taste
Water as required
Rice bran oil as required

Instructions

Take grated coconut in a mixing bowl. Mash the boiled potatoes, boiled rice and add it to the grated coconut. Add chopped onion, chopped coriander leaves, chopped garlic, chopped mango and ginger in to it.
Add cumin powder, turmeric powder, red chili powder, gram flour (besan), cornflour and little water, adjust the salt and mix it well. Make small balls out of the mixture and fashion it in round shape.
Heat oil, place the round shaped cutlets over it and Pan fry on both sides till golden brown. Repeat the same for remaining mixture. Ready to be served with sauce or chutney.

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