A Leftover Wonder: Rice Cutlets

"Cutlets! Oh wait,no they aren't the usual veggie cutlets, but they do so much taste and look like one." -is what I got when I first served these. I usually make these when I am on a carb binge and in no mood to cook. It is almost an irony isn't it?- 'I want food but cannot toil'. True mostly, excluding the nearby fast food joints though, but again, it is winter you see and you don't want to dress up, start up your car and drive while you can hardly see through the wind shield and you are finding it mighty tough to feel your fingers.

Pretty fuss free and of course, guilt free. The later being in regards to wastage of left over food thrown. Rice is usually the everyday leftover in an Asian kitchen and these cutlets are the best way to make use of them instead of trashing them. Back at home, we normally give the left over rice to beggars who come during the night. Now clearly, that is not an option in the USA. We don't even have stray dogs to feed here; it is sad to think of it through my grandmother's perspective (night scavengers were a must to clean the kitchen before it is closed). Well, I am glad not having the K'nightly' Kitchen Scavengers; I have my rice cutlets!

Ingredients:-
1 cup of over cooked rice
3 tbl spns of corn starch
1/4 cup of chopped onion
2 tsp ginger garlic paste
1/2 cup of grated veggies of your choice (I used grated carrots, peas and beetroot)
1/4 cup of bread crumbs to coat
2 green chillies chopped finely
1 tsp garam masala
coriander leaves to garnish
salt to taste

Enough oil to shallow fry.

Method:-
Heat oil to shallow fry. Keep the heat in medium.
Mash the cooked rice as much as possible.
Mix it well with the rest of the ingredients.
Make a golf sized ball and press slightly to make a patty. Coat with bread crumbs on both sides.
Shallow fry one on both sides until golden/light brown.
Test the oil with one patty first and then adjust the heat if needed.
Serve with ketchup.