Mexican Veg Fritters
Preparation Time: 10 Minutes.
Left over Rice: 1 Cup
Boiled Potatoes: 2 Medium Sized.
Blanched Corn, Green Peas: 1/2 Cup each.
Finely Chopped Capsicum: 2 TbSpn.
Finely Chopped Onion: 2 TbSpn.
Chopped Coriander Leaves: 1 TbSpn.
Oil to shallow fry
Green Chilly Paste: 1 TbSpn.
Black Pepper Powder: 1/2 tspn.
Salt to taste
Chat Masala: 1/2 tspn.
Lemon Juice; 1/2 tspn.
Mint mayonnaise: 1 TbSpn.
Tomato Catch up: 1 TbSpn.
Onion and Tomato Slices
Grate boiled potato in a bowl. Add left over rice, green peas, corn, onion, capsicum to it.
Mix it well.
Add ginger garlic paste, green chilly paste, crushed black pepper, salt chat-masala, lemon juice and coriander leaves to it. Mix it well.
Make equal sized fritters from it.
Heat oil in a pan, put all fritters into pan and sauté them till golden brown both the sides.
Garnish all fritters with onion and tomato slices on the top of them, followed by a drop of mint mayonnaise and tomato catch up.