Rice Cutlet Recipe

Presenting, rice cutlets, a leftover rice recipe you must try-

It’s amazing that even toddlers gravitate towards food that is fried, whether pan or deep as long as it is crisp on the outside and soft on the inside you can never go wrong and I am starting to think is a primal instinct. I mean don’t we all just love crisp food? I, for one, do!

I usually serve this with sweet mustard yoghurt dip and the combination seems to work rather well.

Ingredients:

A. For the cutlet

1. Leftover rice

2. 1 slice of bread

3. Salt to taste

4. Ghee for pan frying

Crush the bread and combine all ingredients except the Ghee and make the cutlets. Heat the pan and add Ghee to it. When sufficiently hot, shallow fry the cutlets. Serve warm.

B. For the yoghurt dip

1. Yoghurt

2. Pinch of mustard powder

3. Pinch of salt

4. A little sugar

Drain the water from the yoghurt for about half and hour. Add all the ingredients and mix until its smooth. Serve as a dip with the cutlets.

Also read more about: Series of quick and easy egg recipes: Sneaky egg cutlet

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