protein-packed Egg Potato Rice Cutlet
Try these Protein-Packed Egg Potato Rice Cutlets! Made with boiled eggs, mashed potatoes & leftover rice, these cutlets are perfect for growing kids.
Print
Pin
Ingredients
- 2 medium potatoes, boiled and mashed
- 1/2 cup cooked rice, mashed
- 2 eggs (1 for mixing, 1 for coating)
- 1/4 tsp pepper powder
- 1/2 tsp salt (adjust to taste)
- 1 tbsp chopped coriander
- 2 tsp ghee (for cooking)
Instructions
- In a bowl, mash together the boiled potatoes, cooked rice, and one egg. Add pepper, salt, and chopped coriander. Mix well.
- Shape the mixture into small round, rectangle, or square cutlets. Heat ghee in a pan.
- Dip each cutlet into the remaining beaten egg. Place the cutlets in the pan and cook for a few minutes.
- Flip and cook until golden brown on both sides. Serve hot with tomato sauce.