Here is a simple way to turn leftover rice into something children enjoy – a crispy rice cutlet.
Here is a simple way to turn leftover rice into something children enjoy – a crispy rice cutlet.
Here is a simple way to turn leftover rice into something children enjoy – a crispy rice cutlet.
There was a time when leftover rice held a place of pride in Kerala kitchens. It was never seen as waste. It was tomorrow’s breakfast, already sorted. The rice would go into an earthen pot, soaked in water, with a couple of shallots sliced in, green chillies crushed, a pinch of salt added, stirred once and covered. Pazhanchoru was waiting for the morning.
Today, leftover rice is often treated as a problem. It ends up in the fridge or the bin, thanks to health fears, busy schedules and changing food preferences.
Keeping all that in mind, here is a simple way to turn leftover rice into something children enjoy – a crispy rice cutlet. Here's how to make it:
Ingredients
1½ cups leftover cooked rice
1 potato, boiled
1 onion, finely chopped
1 to 2 green chillies, finely chopped
½ tsp ginger, finely chopped
A few curry leaves, finely chopped
½ tsp chilli powder
¼ tsp garam masala
Salt to taste
2 to 3 tbsp bread crumbs or rava
Oil for shallow frying
Preparation
Add the leftover rice to a mixer jar and grind lightly
Transfer it to a bowl and add the boiled potato
Mash well until combined
Add onion, green chillies, ginger and curry leaves
Mix in chilli powder, garam masala and salt
Combine everything well
If the mixture feels sticky, add bread crumbs or rava until it holds shape
Make small round cutlets
Heat oil on a low flame and fry the cutlets on both sides until golden brown
Serve hot with tomato sauce or chutney, along with a cup of tea.
For a softer and richer cutlet, you can add one egg to the mixture. Chopped vegetables like carrot, beans or beetroot can also be added to make it more wholesome.