There are days when there is veggie rice or khichadi leftover from an unfinished meal and T just wouldn’t want to touch it again. So I am happy to recycle it for him into a form thats more acceptable. Presenting, rice cutlets.
It’s amazing that even toddlers gravitate towards food that is fried, whether pan or deep as long as it is crip 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.
For the cutlet
- Leftover rice
- 1 slice of bread
- Salt to taste
- 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
For the yoghurt dip
- Pinch of mustard powder
- Pinch of salt
- 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.