Baked Chicken & Rice Cutlets

1. Cook the rice and keep aside to cool

2. Grind and mince the chicken

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

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

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

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

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

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

9. Serve hot!