Carrot rissole

Update on my previous post: I found a Freeware for Image & photo editing. I checked it, it is pretty much the same even easier than Paint shop Pro. You can download from here. You can follow the same instructions shown in my post but it is slightly different. I will update the previous post if someone needs any guidance. Thanks for your appreciation notes that you have left. Carrot rissole categorize as an appetizer, traditionally made with minced meat and pan fried or deep-fried. The word rissole is a posh name given for French cooking technique, partially cooked vegetable or meat formed into a shape and sauté in fat (butter or lard). I found this recipe in Mallika badrinath snack special cook book. The meat has been substituted by leftover rice and carrot & Green pepper for veggie. I omitted Green pepper added some cilantro, didn’t deep-fried! If you have some leftover cooked rice (not enough to do stir fry rice) and want to use in different way, this recipe perhaps will be interesting.

 

Carrot rissole

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Ingredients: 

Cooked rice: 1 cup (mash it –don’t make like a puree)

Carrot: 1 medium size (cut and cooked with enough water)

Onion: ¼ minced

Cilantro: 1 tbsp Minced

Red chilli powder: 1 tsp

Garam masala Pwder: ½ tsp

Corn flour: 1 tbsp

Rice flour: 3 tbsp

Salt: as per your taste

Breadcrumbs: ¼ cup

Oil: to shallow fry

Make a paste: 

Maida or AP flour: 2 tbsp

Corn flour: 1 tbsp

Water: 6 tbsp

Method: Steam the carrot and mash it coarsely or finely in blender. Heat oil in pan, sauté the onion until translucent and mix with mashed rice, carrot, cilantro, half of the breadcrumbs and the dry ingredients. Shape into oblong Dredge into breadcrumbs Dip in maida paste and roll again in breadcrumbs. Heat the same pan add, little oil (1 tsp at time) and shallow fry until golden brown in medium heat. Serve hot with ketchup.

Note :If you want to deep fry , once dredged in breadcrumbs and dipped in maida keep in fridge for 1 hours. If you want to coat twice in breadcrumb, the quantity of breadcrumbs should be increased. My carrot rissole goes to The Cooker who is hosting JFI-Carrot event created by Indira

My leftover rice snack joining Valli's event Rice mela

Happy Thanksgiving to my readers!