Mexican Cutlet/Burger

Hello Friends,

Shhhhh…. don’t tell anyone it is from the leftover of Burrito Bowl. I had left over in my fridge and wanted to use but didn’t want to eat same thing. So I decided to try something new. The result was very yummy Veg Cutlet/Burger. I call it Mexican cutlet/burger.

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Ingredients:

Rice cooked with cumin powder, black beans, salt and red pepper and pinch of salt or leftover rice – 1 cup
Boiled black beans – 1 cup
Onion – 1 small
Green chilies as per your taste
Cumin powder – 1/2 tsp
Rice flour – 2 tbsp
Corn flour – 2 tbsp
Toor dal/Lentil soup (Optional) – 1/2 cup
Salt to taste
Corn Flake crumbs – 1 cup

Procedure

1. Mexican rice, boiled and mashed black beans, small chopped onion, finely chopped green chilies, rice flour, corn flour, toor dal/lentil sour, salt and cumin powder. Let it rest it for 1 1/2 hours.
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2. Prepare corn flakes crumbs to cover the cutlets

3. Make small balls of the mixture, roll it in corn flake crumbs and press to make it thick cutlet.
IMG_4500

4. Heat the pan, I use cast-iron pan. Add 1 tablespoon oil and when oil is hot add the cutlet carefully. Shallow fry on a medium heat until it’s golden brown on both sides.
IMG_4503

5. Enjoy with coriander chutney, tomato ketchup or dry garlic chutney.

Have fun cooking from the leftover. If you want to make it gluten-free, replace corn flakes with crushed gluten-free tortilla chips.

Please do leave a comment or let me know if you have any questions.

Thank you for visiting my blog. Until next time!

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