Corn – 1/2 Cup (boiled)
Bread crambs – one cup
Rice – one and a half cups (baked)
Oil – 4 tablespoons
Onion -2 (finely chopped)
Fresh Mint – 15-20 leaves (finely chopped)
Green Coriander – One big spoon (finely chopped)
Potato-2 boiled and mashed
Salt to taste
Green Chillies – 2 Cut Off
Half a teaspoon red chili, hipped
First, add 2 tablespoons of oil in a non stick pan, heat it in a medium flame, then add onion and fry until golden.
When the onion becomes golden, add corn, rice, potato, salt, green chilli, grated red chilli, green coriander and mint and mix well.
After this, add bread creams and cook it for 10-15 minutes, let it cool off and cool off.
Now heat 2 tablespoons of oil in a non-stick pan, make cutlets from a mixture of corn.
Hold them lightly to keep them in the pan and fry until both sides turn golden.
Remove from the pan and place it on kitchen paper so that extra oil is released.
Serve hot with sauce or tomato ketchup.