Ingredients:

• 1 cup – boiled rice, cooled completely
• 1 cup – boiled red lentils, fully drained
• 3 – Green chillies
• 1-inch piece – ginger, peeled
• 2-3 flakes – garlic, peeled
• 2 sprigs – fresh Mint leaves, finely chopped
• 1/2 cup – fresh coriander leaves, finely chopped
• 1 tbsp – cornflour
• 1/2 cup – breadcrumbs
• Salt to taste
• 1 tbsp – oil
• oil to shallow or deep fry

Method:

1. Grind ginger, garlic and chillies to a coarse paste.
2. Heat 1 tbsp of oil, add paste and stir for a few seconds
3. Add lentils, rice and salt and mix well.
4. Take off fire and add mint and coriander leaves.
5. Cool mixture in a large plate and mash roughly with hand.
6. Sprinkle cornflour over mixture and mix gently.
7. Make flattish round patties.
8. Roll each in breadcrumbs to coat all over.
9. Heat oil in a frying pan.
10. When oil is hot, add patties one by one.
11. Deep fry till golden and crisp.
12. Flip sides in between.
13. Drain on absorbent kitchen paper.
14. Serve hot and crisp, with green and tamarind chutneys, or tomato ketchup.

Recipe courtesy of remya