45 RICE CUTLET

Cooked rice or left over rice - 1 - 1 1/2 cups
Boiled potato - 1
Left over cooked veggies - little
Green chillies - 2 chopped
Onion - 1 small chopped
Ginger garlic paste - 1 tsp
Salt as needed
Maida/ All purpose flour - 2 tbsp
Bread crumbs - 1 cup( or as needed)
Oil - for frying

Mash the cooked rice well with hands and to it add the vegetables( potato and any other veggies just make sure they are not soggy), green chillies, onion, ginger garlic paste, salt and mix well. Make balls and press to desired shapes.
Adding potatoes gives a good binding to the cutlets.
(Pleas note: Do not mash the rice in a blender/mixer..it will get very soggy...I have tried it once and it did not come out good...so best is to mash by hand...no need to mash it very fine).


In a different bowl make a dilute paste by mixing maida with water( If needed you can add a pinch of salt, but not very much required). Dip the balls in this paste and roll them in bread crumbs.

Shallow fry both sides in oil until golden brown and serve with Tomato Sauce/ketchup.

Alternatively You can spray some oil on top and keep it in the oven under broil for some time. Check and turn over to cook both sides.

My mom used to make these a lot with leftover rice and veggies and also with rawa upma. They used to come out in good shape and tastes awesome.

Reposting this entry to send it to Shama's First cooked food event.



After marriage we got to stay very few days in In laws and parents house and were mainly visiting relatives/temples and shopping stuff that we could get back here to US. As a new bride at in laws place they did not let me or ask me to enter the kitchen much. It was just eating goodies prepared by SIL's and hubby's aunts who stayed back until we left back. One day just after lunch my SIL came mentioning about lot of left over rice in kitchen and I suggested her this cutlet which mom used to make often dipped with bread crumbs. She who also shares my name is also a good cook and very innovative and an expert cook wanted to try out immediately, but there we no bread or bread crumbs. So instead we tried dipping with rawa that too upma rawa( sooji coarse). The cutlet came out good but the outer cover was so rough that everyone felt it was too hard and could feel the roughness. It was then when we had to remove the layer after frying and serve, but the shape was not in a position that we could hold, dip and eat. The ladies did not complain a lot, they had it without removing, it was just the guys who were my hubby and SIL's hubby :) who had fun commenting.
Now when I make these cutlets at home, hubby enjoys and eats them :D.


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