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Curd Rice Cutlets: A Great Breakfast

Often leftover rice remains in the refrigerator, and one does not feel like throwing it away. If you make rice daily and are looking for the best use of it, curd rice cutlets are a great option. These cutlets are golden and crunchy on the outside, while soft and delicious on the inside. These are perfect to serve with evening snack or tea. These cutlets use less oil and are prepared quickly.

Essential Ingredients for Curd Rice Cutlets

• 1 cup leftover rice
• half cup thick curd
• 1 medium size boiled potato (mashed well)
• 1 finely chopped onion
• 1 green chilli (finely chopped)
• 1 small piece ginger (grated)
• 2 teaspoons green coriander
• half teaspoon red chilli powder
• half spoon garam masala
• salt as per taste
• 2 to 3 teaspoons gram flour or bread crumbs
• oil for shallow frying

How to make Curd Rice Cutlet

Add the remaining rice to a large bowl and mash it lightly. Then add thick curd to it and mix well. After this add mashed potatoes, finely chopped onion, green chillies, grated ginger and green coriander. Now add red chilli powder, garam masala and salt and mix all the ingredients well. Add gram flour or bread crumbs to bind the mixture and mix again.

Now make small cutlets from this mixture and give them desired shape. Heat some oil in a pan and shallow fry the cutlets on medium flame. Flip the cutlets on both sides and fry until golden and crisp. Hot curd rice cutlets are ready. Serve them with green chutney, tomato sauce or tamarind chutney.