Potato and Rice Cutlets: Hot! tasty breakfast for kids & all with hot tea…
Prep Time : 5 to 7 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 people
- 1cup rice (cooked)
- 1cup potatoes (boiled, peeled, and shredded)
- 1/2tsp salt
- 1/2tsp cumin seeds (jeera)
- 1tsp ginger (finely chopped)
- 1Tbsp green chili (chopped)
- 2Tbsp cilantro (finely chopped, Hara dhania)
- 1/4tsp fresh lemon juice
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. The 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 into patties.
Heat the oil in a frying pan over medium-high heat. Frying pan should have about 1” of oil. Oil should be moderately hot. Test the oil putting a small piece of the 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.