Receta Vegetable Rice Cutlet
Vegetable Rice Cutlet Recipe By Sunita Karthik |
Published July 15, 2016 | Cutlet | No Comment Email to Friend Print Recipe Facebook Twitter Google+ Pin It A great way to use up any leftover rice, this cutlet made with vegetables and rice is a delicious variation and make a tasty evening snack or an appetizer starter to any meal. Ingredients: Rice – 2 cups, cooked, mashed Mixed Vegetables – 1 cup, finely chopped Carrots – 2, finely chopped Coriander Leaves – 1 tblsp, finely chopped Mint Leaves – 1 tblsp, finely chopped Ginger Garlic Paste – 2 tsp Peanuts – 2 to 3 tblsp, powdered Omam (Ajwain) – 1 tsp Garam Masala Powder – 1 tsp Breadcrumbs – 1 cup Corn Flakes – 1 cup, crushed Corn Flour – 2 tblsp Red Chilli Powder – 2 to 3 tblsp (adjust as per taste) Maida – 1/4 cup Salt as per taste Oil as requiredMethod: 1. Cook the carrots and mash well. 2. Heat 2 tblsp oil in a pan over medium flame. 3. Add the mixed vegetables and ginger garlic paste. 4. Sprinkle a little salt and saute for 3 to 4 minutes. 5. Add the peanut powder, ajwain, garam masala powder, red chilli powder and stir well. 6. Add mint leaves, coriander leaves, mashed carrot and mix well. 7. Remove from flame. 8. Add the rice and mix again. 9. Shape them into cutlets. 10. Gently roll them in the breadcrumbs and keep aside. 11. Mix the cornflour and maida with enough water to make a pourable paste. 12. Dip the cutlets in this mixture, roll them in the corn flakes and keep them in the fridge for 60 to 90 minutes. 13. Heat oil in a deep frying pan over medium flame. 14. Deep fry the cutlets, one or two at a time, until golden brown. 15. Remove and serve with tomato ketchup.