Veg Rice Cutlet, Shallow Fried Starter

The Veg Rice Cutlets, a tasty cutlet with an Oriental twist, is one of the most intriguing ways to use up leftover rice! In this recipe, mashed potatoes and cooked rice are mixed with crisp spring onions, gooey cheese, and fiery red chilies to produce a mouthwatering cutlet that can be served as a snack or appetiser with honey chilli sauce. Other appetisers to try are Malai Paneer Dill Balls and Paneer Fritters. Preparation Time: 15 minutes. Cooking Time: 20 minutes. Makes 12 cutlets. 1 cup boiled and mashed potatoes ½ cup finely chopped spring onions whites and greens 1 cup cooked rice 1 tsp dry red chilli flakes ½ cup grated processed cheese 1 tbsp cornflour Salt to taste 3 tbsp oil for greasing Serve with Honey chilli sauce 1. In a large mixing basin, thoroughly combine all of the ingredients. 2. Divide the mixture into 12 equal parts and form each into a flat circular cutlet. 3. Heat 112 tbsp oil in a nonstick tava (griddle), lay 6 cutlets on it, and cook on medium heat until golden brown on both sides. Place on a platter and set away. 4. Repeat steps 3 and 4 to cook 6 additional cutlets in a new batch. 5. Garnish with honey chilli sauce and serve immediately.