Name: Rice Cutlet recipe by Rita Arora at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 1½ cups cooked rice; 1 raw banana, boiled, peeled and grated; ¼ cup boiled corn kernels, mashed; ¼ medium cabbage, finely chopped; 1/2 capsicum finally chopped; 1 teaspoon red chilli powder; 1 teaspoon garam masala powder; 1 teaspoon chaat masala; Salt to taste; 1 tablespoon lemon juice; 2 tablespoons gram flour (besan); 1 tablespoon maize flour (makai atta); 1 tablespoon chopped fresh coriander leaves; Oil for greasing and shallow-frying; Semolina (rawa/suji) for coating

ABOUT Rice Cutlet RECIPE

Tasty and crispy cutlets made from leftover rice.

Ingredients Serving: 6

1½ cups cooked rice
1 raw banana, boiled, peeled and grated
¼ cup boiled corn kernels, mashed
¼ medium cabbage, finely chopped
1/2 capsicum finally chopped
1 teaspoon red chilli powder
1 teaspoon garam masala powder
1 teaspoon chaat masala
Salt to taste
1 tablespoon lemon juice
2 tablespoons gram flour (besan)
1 tablespoon maize flour (makai atta)
1 tablespoon chopped fresh coriander leaves
Oil for greasing and shallow-frying
Semolina (rawa/suji) for coating

Instructions

Take rice in a bowl. Add banana, corn kernels, cabbage, turmeric powder, chilli powder, garam masala powder, chaat masala, salt and lemon juice and mash lightly.
Add gram flour, maize flour, coriander leaves and 1 tablespoon water and mix well to make a thick mixture.
Grease your palms with some oil, divide the mixture into small equal portions and shape into cutlets.
Heat some oil in a non-stick pan
Take some semolina on a plate and coat each cutlet with it.
Place the cutlets in hot oil and shallow-fry from both sides till golden brown and crisp. Drain on absorbent paper.
Serve hot.

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