Rice cutlet recipe


Ingredients (measuring cup used, 1 cup = 250 ml)
1 cup tightly packed cooked rice
½ cup tightly packed mashed potatoes or 1 medium to large potato, boiled, peeled and mashed
1 medium onion, finely chopped or ⅓ cup chopped onion
1 green chili, chopped
2 tablespoons coriander leaves/dhania patta
a pinch of turmeric powder/haldi
¼ teaspoon red chili powder/lal mirch powder
½ teaspoon cumin powder/jeera powder
½ teaspoon coriander powder/dhania powder
¼ to ½ teaspoon garam masala powder
3 tablespoon besan/gram flour
salt as required
3 tablespoons oil for shallow frying

How to make the recipe:
take all the ingredients in a mixing bowl, except oil.
mix very well. check the taste and add more spice powders or salt if required.
mix everything very well. when you are mixing, the rice will also get mashed.
shape the mixture into small to medium sized patties or tikkis.
heat 3 tablespoons oil in a frying pan or tawa/skillet. when the oil becomes medium hot, place the cutlets on the tawa.
when the base is lightly browned, flip them and fry the other side.
flip again and fry them till they are crisp and golden.
when nicely crisp and golden, remove the rice cutlets and place them on kitchen paper towel.
serve rice cutlets hot with coriander chutney or mint chutney or tomato ketchup.