RICE FLAKES CUTLET :
| INGREDIENTS | AMOUNT | ENERGY (Kcal) | PROTEIN (GRAMS) | CARBOHYDRATES (GRAMS) | FAT (GRAMS) |
| RICE FLAKES | 60g | 213 | 4.5 | 45 | 0.6 |
| POTATO | 20g | 12.3 | 0.28 | 2.5 | 0.05 |
| PEA | 20g | 16.5 | 1.4 | 2.4 | 0 |
| CARROT | 20g | 7.6 | 0.2 | 1.3 | 0.09 |
| VEGETABLE OIL | 20ml | 180 | 0 | 0 | 20 |
METHOD OF PREPARATION :
- Soak the rice flakes in water for 10 –15 minutes.
- Boil potatoes and peas until soften separately.
- Grate carrot finely.
- Add soaked rice flakes , boiled potatoes, peas and grated carrot into a bowl and add pieces accordingly.
- Mash all the ingredients and prepare a soft dough.
- Prepare small cutlets out of dough of ingredients.
- Shallow fry cutlets in vegetable oil.
- Serve hot with sauces.
