Name: Leftover rice and potato cutlet recipe by Deepti Basand rai at BetterButter
Prep time: 30 min
Cook time: 7 min
Total time: 37 min
Yield: 4
Ingredients: Boiled rice-1 cup; Boiled potatoes -3; Breadcrumbs -1 cup; Salt acc. to taste; red chilli powder -1/2tsp; Garam masala-1/2tsp; Kasoori methi-1/2tsp; Granted ginger-1tsp; Cornflour-1tsp; Water

ABOUT Leftover rice and potato cutlet RECIPE

Tasty and good way to finish the leftover food.

Ingredients Serving: 4

Boiled rice-1 cup
Boiled potatoes -3
Breadcrumbs -1 cup
Salt acc. to taste
red chilli powder -1/2tsp
Garam masala-1/2tsp
Kasoori methi-1/2tsp
Granted ginger-1tsp
Cornflour-1tsp
Water

Instructions

Mash boiled potatoes and rice together.
Add breadcrumbs, salt,red chilli powder,garam Masala, kasoori methi and mix it well.
Take cornflour in a separate bowl and mix it with water.
Now take a mixture and give any shape to cutlets. And then dip the cutlets in cornflour mixture and coat with breadcrumbs.
After that keep them in fridge for 15-20min.
Heat oil in pan and deep fry them.
Serve hot with chutney.

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