Soak the pressed rice for two minutes. Drain the water.
Grate potatoes in a bowl. Add pressed rice in it.
Add cumin seeds, chopped onion, salt, Chilly flakes, Corn flour, mix herbs, corriander leaves and lemon juice in it. Stir and mix well.
Divide the mixture in to equal portions and shape each into roll.
Heat oil in a pan.
Deep fry these rolls until golden and crispy.
Drain out on absorbent paper and fix toothpicks in it.
Serve hot.
