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May 06, 2009, by: Admin

Bread Rice Flakes Cutlet

Cutlet made with rice flakes , dipped in bread crumbs and fried.

Servings: 3

Time Needs:

Category: Snacks

Instructions

In a pan heat oil. When the oil is hot, add onion, ginger, garlic and green chillies and fry till the onion turns light brown. Keep aside.

In a bowl take the rice flakes(aval) and sprinkle water on it and mix it gently. Do not add more water. It should be wet enough but not too watery.

Dip the breads in water and squeese out excess water.

Mix together the rice flakes and the scrumled bread pieces. Add fried onion mix, boiled and mashed potatoes, lemon juice and coriander leaves and knead well. Add pepper powder, garam masala and enough salt and mix well. Shape them into cutlet.

Heat enough oil for cutlets to simmer and dip each cutlet in the egg white and in the breadcrumbs and into the oil. When both sides are golden brown remove from the oil.

Serve hot with tomato ketchup.

Bread Rice Flakes Cutlet

Bread Rice Flakes Cutlet

Ingredients

Instructions

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May 06, 2009, by: Admin Bread Rice Flakes Cutlet
Cutlet made with rice flakes , dipped in bread crumbs and fried.
Servings: 3	Time Needs:	Category: Snacks
Ingredients Rice Flakes 1 cup Potato 2 Bread slices 8 Green chilies chopped 2 Ginger chopped 1 tsp Garlic chopped 1 tsp Onion chopped 1 Pepper powder 1 tsp Garam masala 1 tsp Coriander leaves chopped a few Egg white 1 Breadcrumbs 1 cup Lemon juice 1 tsp Salt To taste Oil for deep-frying
Instructions In a pan heat oil. When the oil is hot, add onion, ginger, garlic and green chillies and fry till the onion turns light brown. Keep aside. In a bowl take the rice flakes(aval) and sprinkle water on it and mix it gently. Do not add more water. It should be wet enough but not too watery. Dip the breads in water and squeese out excess water. Mix together the rice flakes and the scrumled bread pieces. Add fried onion mix, boiled and mashed potatoes, lemon juice and coriander leaves and knead well. Add pepper powder, garam masala and enough salt and mix well. Shape them into cutlet. Heat enough oil for cutlets to simmer and dip each cutlet in the egg white and in the breadcrumbs and into the oil. When both sides are golden brown remove from the oil. Serve hot with tomato ketchup.