Recipe

Instructions:
1)   Soaking Flattened Rice:
Take flattened rice and soak it in water for 2 to 3 minutes.
Drain the water from the soaked and flattened rice using a sieve.
Place the strainer over a bowl and let any excess water drain out.
Place the drained and flattened rice aside.
2)   Preparing Bread Crumbs:
Take pieces of bread and cut them into big pieces.
Grind the pieces to form bread crumbs.
Set aside the bread crumbs.
3)   Preparing Cutlet Mixture:
Take steamed potatoes and grate them to achieve a smooth texture.
Add corn flour, boiled green peas, peeled ginger, finely chopped green chilies, turmeric powder, red chilli powder, salt, garam masala, chopped coriander leaves, and the soaked flattened rice. Mix all the ingredients properly.
Once the mixture is well mixed, add some oil to your hands and shape the mixture into patties.
Take a bowl, and mix all-purpose flour, rice flour, salt (as per taste), and water to make a slurry.
Dip each cutlet into the slurry, then coat it with bread crumbs.
Repeat the process for all cutlets.
4)   Storage:
Line a bowl with Ecobake and place the cutlets in it.
Store the bowl in the freezer for 15 minutes to set the bread crumbs.
5)   Frying Cutlets:
Heat some oil in a pan.
Once the oil is sufficiently heated, turn the heat up to medium-high and cook the cutlets one at a time.
Fry until they achieve a golden colour.
Serve the cutlets with ketchup and coriander mint chutney.
Tips:
The potatoes must be well-cooked and grated for the cutlet mixture to have a smooth texture.
Use a fork to handle the cutlets while coating them to prevent the slurry and bread crumbs from clumping.
Cautions:
Be careful while frying the cutlets to avoid oil splatters.
Monitor the oil temperature to prevent the cutlets from burning.