Baked Chicken & Rice Cutlets

Cook the rice and keep aside to cool

Grind and mince the chicken

Mix together chicken mince, cooked rice, ginger-garlic paste, powdered spices, salt and pepper.

Add 1 whole egg. Mix well and shape into cutlets.

In a pan, heat 10 gms of butter and toss around shredded cabbage and carrots till they're slightly soft.

In another pan, heat 10 gms of butter and lightly toast the cutlets for 5 minutes each side.

Lay out the vegetables in a baking tray with the cutlets on top.

Preheat the oven at 180 degrees celsius and bake for 40 minutes.

Serve hot!