Ekin Olive Oil

Rice Cutlet

CourseSide Dish, Snacks
CuisineAll Round

Servings	Prep Time
10Cutlets	15Minutes

Cook Time

10Minutes

Servings	Prep Time
10Cutlets	15Minutes

Cook Time

10Minutes

Ingredients

One Cup – About 250ml

1Cup Cooked RiceTightly Packed
1/2Cup Potatoes – Tightly PackedBoiled, Peeled and Mashed
1Medium OnionFinely Chopped
1 Green ChilliChopped
2Tablespoons Coriander Leaves(Also known as dhania patta)
Pinch Tumeric Powder(Also known as haldi)
1/4Teaspoon Red Chilli Powder
1/2Teaspoon Cumin Powder(Also known as Jeera)
1/2Teaspoon Coriander Powder(Also known as Dhania)
1/2Teaspoon Garam Masala(Just for taste)
3Tablepoon Gram Flour(Besan)
saltAs required
3Tablepoons Ekin Olive OilFor Shallow Frying

Instructions

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.

Recipe Notes

– 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.