Rice Corn Nuggets or Rolls

                             
                                             Rice Corn Nuggets or Rolls

              Using cooked rice instead of boiled potatoes, was a nice option, as I had no stock of potatoes. I made this snack as after school- eat to my son. Usually cutlets made using boiled potatoes and bread crumbs, but since I had no potatoes, I used left over cooked rice as a healthier option.
            
               For making this, I used little panner and cooked corn, cooked rice and few green chilies, ginger.  Coming to the recipe

Cuisine: Indian
Preparation Time: 10 minutes
Cooking Time: 10 minutes

Ingredients:
Leftover Cooked Rice: 2 table spoons
Freshly boiled sweet corn: 1& 1/2 table spoons
Green Chilli: 2 nos
Ginger: 1/2 inch piece
Salt to taste
Panner: 50 gms
Oil for shallow frying

Method:
1. Take the cooked rice in a bowl, smash it with your finger into smooth dough- like.
2. Finely chop green chillies and ginger, add salt to this dough.
3. Now add boiled sweet corn, salt and mix well, add crumbled panner and knead into soft dough.
4. The dough may be slightly sticky, so smear some oil on your palms and shape it as per your preference.
5. Shallow fry this in hot oil till golden brown.
6. Drain excess oil and serve with ketchup or mayonnaise.

Note:
1. This may not turn brown while frying, because of cooked rice but was very crunchy.