RICE AND OATS CUTLETS

           RICE AND OATS CUTLETS

            (Yield: 14 small leaf shape cutlets or 4 thick burger patties)

These cutlets are made from leftover rice, instant oats and vegetables and flavored with Indian spices. It makes perfect dish for the breakfast as well as snack.

INGREDIENTS:

·      1 cup leftover cooked Basmati Rice

·      ½ cup Instant Oats, lightly roasted

·      ½ cup Carrots, grated on the large holes of the grater

·      3-4 Green Chilies or as per taste, finely chopped

·      4 T Coriander Leaves, finely chopped

·      1 tsp. Kashmiri Red Chili Powder or as per taste

·      1 tsp. Coriander Powder

·      1 tsp. Cumin Powder

·      ¼ tsp. Garam Masala

·      1 tsp. Sugar

·      ¼ cup Yogurt or as needed to bind cutlets mixture  

·      Salt as per taste

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·      Oil for shallow roasting cutlets

LETS’ COOK:

Dry roast oats in a non-stick pan for few minutes on a medium low heat.

Allow cooling.

In a bowl combine all ingredients except yogurt and mix well.

Add small amount of yogurt at a time and bind mixture until it comes together.

Give cutlet shape with the cookie cutter or make round burger patties shape and shallow fry with little amount of oil on both sides in a non-stick pan on medium low heat until golden brown in color.

Serve with ketchup.

I like serving with hot Sriracha Sauce and Maggi Hot and Sweet Tomato Chili Sauce too.

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