RAJMA CUTLET

Ingredients:
Cooked Rajma – 2 cup
Cabbage – 1 cup, chopped finely
Cooked Couscous – ½ cup
Cooked rice – ½ cup
Onion – 1, medium chopped
Green chili – 3-4
Ginger – 1”
Roasted besan – 2-3 tbsp
Salt
Fresh bread crumbs as required

Cooking Procedure:
Put the cabbage in microwave safe container and microwave on high for 2 mins. Cover and keep aside to cool. Make ginger and green chili paste. Mash the rajma. Take some oil in a small pan and add the chopped onions. Sauté till the onions get translucent. Transfer the onion to a big bowl and let it cool down. Then add the cooked couscous, cooked rice, cabbage, mashed rajma, ginger green chili paste, salt, besan and bread crumbs. Mix well. If you think the mixture is soggy, then add more bread crumbs. Cover the mixture and keep aside for 15- 20 mins to absorb all flavors. Take small portions of the mixture (size of ping pong ball) and shape it into a patty. Shallow fry the cutlet on medium flame till brown. Serve with tomato ketchup. This recipe is a very nice way to use the leftovers. If you don’t have couscous, you can replace it with rice.