Rice and Potato Cutlets – Manjula’s Kitchen


  • In a bowl mash the rice, rice should be semi mashed add potatoes mix it well now add all the other ingredients, salt, cumin seeds, green chilies, ginger, cilantro and lemon juice. Mix should be firm and will be consistency of a sticky dough.

  • Grease your palm and divide them into 12 pieces I wanted to make them in small size. Roll them in patties.

  • Heat the oil in a frying pan on medium high heat. Frying pan should have about 1” of oil. Oil should be moderately hot. Test the oil putting a small piece of mix, this should up right of way. Drop the cutlets slowly into it, taking care not to overlap them.

  • Fry the cutlets until they are golden brown, turning occasionally. This should take about 5 minutes. Take them out over a paper towel.

  • For best taste serve them hot. Cutlets taste great with cilantro chutney.





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