Monday, 15 August 2016

RICE CHEESE CUTLET


Prep Time  : 10 mins
Cooking Time  : 15 mins
Serve : 2

INGREDIENTS
Over cooked rice   -  1 cup
Bread crumb   -  3 tbsp
Cheese  -  50 gms
Chilly flex  -  1/2 tsp
Salt  : to taste
Chopped coriander leaves  -  1 tbsp
Oil  - for frying

METHOD
Mashed the over cooked rice.
Divide the dough into four equal balls.
Stuff the cheese  and seal it.
.Take a bowl add bread crumbs,salt,green coriander leaves,chilly flex and mix well.
Sprinkle some water in the rice balls.
Coat them with bread crumbs mixture.
Heat oil in a pan.
Deep fry the rice balls until brown n crispy.
Serve hot with ketchup.