POTATO RICE CUTLETS ( Serving 3-4 )

  INGREDIENTS;

*  2 big potatoes, boiled, peeled & mashed

*  1 cup boiled rice

*  2 tbsp besan ( gram flour )

*  1 tbsp cornflour

*  1 cup finely chopped spinach

*  3-4 green chili, chopped

*  1/2 tsp cumin seeds

*  1 tsp mango powder

*  1/2 tsp red chilli powder

*  1/2 tsp garam masala

*  1 tsp lemon juice

*  a pinch of hing

*  oil for frying

*  salt to taste

 
  METHOD ;

  In a bowl, take rice, mashed potato and besan, mix them well. Now add chopped spinach and all
  above ingredients, mix properly and taste the mixture. Divide potato mixture into 8-9 equal portions.
  Take one portion, give it a round shape of ball and flatten it to form a 1/2 inch thick patties or give a
  shape as you like. One by one prepare potato rice spinach cutlets from remaining portions.

  Heat oil in a frying pan over medium flame. When it is hot enough for deep frying, slowly slide
  in 3-4 cutlets into it. Make sure oil is very hot otherwise cutlets may be break in oil while deep
  frying.

  Do not stir them for a minute after dropping in oil otherwise they may crack and break into pieces
  Deep fry them over medium flame until light brown on both sides. Flip them as required to cook
  evenly.

  Transfer them on a plate. Deep fry remaining ones. Use kitchen absorbent paper to absorb excess
  oil from it .

  TASTE : Mild spicy with soft potato rice in crispy outer layer.
  Serve them with mint chutney & tomato ketchup.  Potato rice cutlets can be placed between two
  slices of buttered breads ( like sandwich ) to make stomach- filling sandwich.