Mix all the ingredients, except rusk crumbs and corn flour, with 1 cup of oats.
Make 8 to 10 balls from the mixture.
Flatten the balls and give them the shape of oval cutlets.
Spread the rusk crumbs on a plate.
In a bowl, add water and cornflour. Make a thin paste.
Dip the cutlets in the paste, roll on the rusk crumbs and grill for 20 mins or until brown.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.