Rice and Oats Cutlets

Surprise your guests by turning these left overs into tasty tea-time bites. Left over rice can be used to prepare cutlets. Combined with roasted oats it's a healthy combination. One can have it for evening snack or kids can take this in the tiffin. Let's see how it's made.

INGREDIENTS-

Left over boiled rice - 1 cup.

Dry roasted rolled oats - 1/2 cup

Roasted crushed peanuts - 1 tblspn

Chopped onion - 1 medium

Chopped coriander leaves - 1/2 cup

Roasted coriander cumin powder - 1 tspn

Red Chilly powder - 1 tspn

Carom Seeds (Ajwain) - 1/2 tspn

Finely chopped ginger - 1/2 inch piece

Green chillies chopped - 2 (or as your choice)

Dry roasted til - 1/2 tspn

Oil - to deep fry

Salt - to taste

Onion Rings - for garnish

Tomato ketchup - to serve

METHOD -

1. In a bowl put the boiled rice.
2. Add to it the oats.
3. Add peanuts.
4. Add chopped onions and coriander leaves.
5. Add carom seeds and sesame seeds.
6. Add all the dry powders.
7. Add ginger and green chillies.
8. Add salt.
9. Mix well.
10. Heat oil.
11. Prepare oblong shaped cutlets.
12. Deep fry the cutlets, drain.
13. Garnish with tomato ketchup and onion rings. Serve hot.