We had a long weekend, thanks to a public holiday for Miladunnabi yesterday. We didn’t even move out of the house, that’s been the case ever since we have come back from our vacation – yeah, it’s been more than three months, still… 😀 On top of that, thanks to see-saw weather, I ended up getting a very bad cold and cough and still struggling with it. Everybody is scaring me saying that whatever is coming now stays for at least a month. I am just hoping it is not that bad. Hehe… The silver lining was the arrival of my parents on Saturday night, Alhamdulillah. As usual, they came along with a lot of luggage and lot of stuff to eat, and I am in a battle with my mind that nothing of all that is mine to be eaten. This time, they will stay longer than the usual one month, so the kids are mighty excited. The main point of their excitement lies in the fact that they can be their notorious best and I will be tongue tied and hand tied majority of the times! I know how I used to play with the strings of my mattamma when we used to go for vacation and I can see the kids doing exactly the same… What goes around DOES come around! 🙂
We all love to utilize our leftovers some way or the other, right? I am always lost for ideas, somehow my mind goes down the drain when I start to think what to do with any food that is leftover. Most of the time, the quantity is so minimal that it wouldn’t do its task as becoming a meal. These cheesy rice cutlets were born out of the compulsion to finish off the little rice, mashed potatoes and the remaining cheese in a packet. Mind you, these were so delicious and that you wouldn’t feel that you are having a patties with all leftovers in it. 😀 We enjoyed it with our cup of tea, but I am sure this would be amazing as a sandwich too, between two slices of bread, some more cheese and some chopped veggies, like tomatoes and onions. Off to this easy recipe…
Cheesy Rice Cutlets
- 1 cup leftover rice I used pulao made of basmati rice
- 400 gm potatoes boiled and skin removed
- 1/2 cup grated mozarella cheese
- 1 tsp red chilli flakes
- 1 tsp garlic flakes
- 1/2 tsp garam masala
- 1 onion minced
- Salt and pepper to taste
- 1 large egg whipped with a tbsp of milk
- Breadcrumbs as required
- Oil to shallow fry
- Mash up the rice and potatos till smooth.
- Add the remaining ingredients till salt and pepper and mix till you have nice patty dough.
- Shape into patties, dip into the beaten egg and roll in the breadcrumbs. Repeat till done.
- Heat oil in a saucepan and shallow fry till both sides are golden brown.
- Serve warm with ketchup or hot sauce and some tea! Makes around 12 cutlets.