Jain Paneer Rice Cutlet Have leftover rice, just mix it with cottage cheese and some masalas and make these delicious cutlets. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 20 Feb 2017 in Recipes Course New Update Main Ingredients Paneer (cottage cheese), Rice Cuisine Fusion Course Snacks and Starters Prep Time 6-10 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Advertisment Ingredients list for Jain Paneer Rice Cutlet 1/2 cup Paneer (cottage cheese) grated 1/2 cup Rice boiled 1/2 cup Mixed bell peppers finely chopped 1-2 Green chillies finely chopped 1 tablespoon Fresh mint leaves chopped Fresh parsley sprigs 6-8 + for garnishing to taste Salt for shallow frying Oil 1/2 cup Semolina (rawa/suji) for garnishing Tomato ketchup Method Advertisment Combine rice, cottage cheese, bell peppers, green chillies, chopped mint, torn parsley sprigs, salt and wheat flour in a bowl and mix well. Heat oil in a non-stick pan. Divide the prepared mixture into equal portions. Take each portion, shape it into tikkis and coat with semolina. Shallow-fry tikkis in hot oil till golden and crisp from both sides. Drain on absorbent paper. Serve hot topped with tomato ketchup and garnished with parsley sprigs. Nutrition Info Calories 1156 Carbohydrates 153.6 Protein 31.1 Fat 46.5 Other Fiber Niacin- 5.5mg #Fresh mint leaves #Green chillies #Oil #Rice #Salt #Semolina (rawa/suji) #Tomato ketchup #Paneer (cottage cheese) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article