INGREDIENTS | AMOUNT | ENERGY (Kcal) | PROTEIN (GRAMS) | Carbohydrate (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 PREPERATION
Soak the rice flakes in water for 10–15minutes.
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.
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