Ingredients (for 3-4 servings):
1 cup cooked rice ½ cup rice flour ½ cup grated carrots ¼ cup finely chopped onions ½ cup finely chopped green onions 1 large spoon finely cut green coriander 1 teaspoon ginger green chili paste ½ teaspoon cumin powder ½ teaspoon licking masala Salt to taste 1 teaspoon sugar Oil to fry
Method (how to make leftover rice cutlets):
Mix a cooked rice, rice flour and ¼ cup of water in a large vessel. Add grated carrot, green onions, onion, chilli ginger paste, sugar, salt, cumin powder, chat masala, finely chopped green coriander, and mix well with the hands.
Then divide the mixture into 15-16 equal parts. Smoothen the oil in the hands, then take a part and flatten it like a cutlet shape.
Heat oil in the pan, put the cutlet on medium flame, and cook until turns golden. Let go off extra oil out of tissue paper. Serve hot with green chutney or tomato sauce.
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