Rice cutlet with step by step procedure – crisp and delicious rice cutlets for the monsoons. Rice cutlet is one of those rare recipes you can even make with leftover rice.
At times some cooked rice spills over and you have a bowl of cooked rice staring at you. There are some ways in which you can use leftover rice and this recipe is one of them.
The rice cutlet recipe is very easy to prepare. You just need cooked rice along with some boiled potatoes. Add your spices. Mix everything and then shallow fry or pan fry the cutlets. This also makes for a nice evening snack for kids. You can use any variety of rice, but do make sure that the rice is cooked well and not al dente types.
In the recipe, the spices and green chilli can be reduced or removed as per your requirements. You can also add ¼ cup of grated veggies like carrots or beetroot. Also boiled peas can be added. The recipe makes 10 to 12 cutlets.
- 1 Cup Cooked Rice Tightly Packed
- 1/2 Cup Potatoes - Tightly Packed Boiled, Peeled and Mashed
- 1 Medium Onion Finely Chopped
- 1 Green Chilli Chopped
- 2 Tablespoons Coriander Leaves (Also known as dhania patta)
- Pinch Tumeric Powder (Also known as haldi)
- 1/4 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Cumin Powder (Also known as Jeera)
- 1/2 Teaspoon Coriander Powder (Also known as Dhania)
- 1/2 Teaspoon Garam Masala (Just for taste)
- 3 Tablepoon Gram Flour (Besan)
- salt As required
- 3 Tablepoons Ekin Olive Oil For Shallow Frying
- Take all the ingredients in a mixing bowl, except oil.
- Mix very well. check the taste and add more spice powders or salt if required.
- Mix everything very well. When you are mixing, the rice will also get mashed.
- Shape the mixture into small to medium sized patties or tikkis.
- Heat 3 tablespoons oil in a frying pan or Pan/skillet. when the oil becomes medium hot, place the cutlets on the Pan.
- When the base is lightly browned, flip them and fry the other side.
- Flip again and fry them till they are crisp and golden.
- When nicely crisp and golden, remove the rice cutlets and place them on kitchen paper towel.
- Serve rice cutlets hot with coriander chutney or mint chutney or tomato ketchup.
- Spices and green chilies can be adjusted as per your taste.
- You can even pan fry the cutlets with less oil.
- Instead of besan, you can also use roasted gram flour (sattu) or corn starch or rice flour.
