2 cups leftover rice, at least a day old
1 medium onion, finely chopped
1/2 inch piece ginger, chopped
2 cloves garlic, finely chopped
1 tsp cumin powder
1 tsp red chilli powder
1/2 tsp pepper
1 tbsp flour
2 tsp cornflour
1 egg (vegetarians can omit this)
Salt to taste
Coriander leaves, chopped
1+1 tbsp olive oil
In a pan, heat 1 tbsp oil and add the onions, ginger, and garlic and fry till golden brown. Add the rice and stir till there are no lumps and the oil has coated the rice properly. Add the dry spices and salt and fry for a few minutes. Remove from heat and let it cool.
In a bowl, beat the egg and add the flour, cornflour, and mix well till no lumps are formed. Add the rice and mix well. The mixture will be lumpy. With the back of the spoon, mash the rice a bit, if not completely. Add the coriander leaves and mix. In a pan, heat the remaining 1 tbsp oil and put spoonfuls of the batter into the pan. Flatten with the back of the spoon like a cake and fry till golden brown on both sides. Drain excess oil on paper towels and serve hot with your favorite chutney or ketchup.
This recipe is my entry to Cooking with Seeds (CWS) event - Rice