Rice cutlet recipe: Crispy and tasty rice cutlets that are made easily from leftover rice. These delicious rice cutlets will be good during the monsoons. It is one of the different recipes that you can try with leftover rice. At times we will have a lot of leftover rice, instead of wasting it you can make use of it. Some will serve the leftover rice made for lunch as a dinner, instead of doing that you can make Pakoras, masala rice, rice kheer, lemon rice, or this rice cutlet using the leftover rice. You can also add the left rice to idli batter. These cutlets ate very easy to prepare if you just have some leftover rice and boiled potatoes you can easily make this cutlet. You can add any spices to the recipe as per your taste. Mix all these together well and deep fry or pan fry it.
Rice cutlet can be served as a snack with coriander chutney, mint coriander chutney, pudina chutney or with tamarind chutney. You can make these cutlets with any variety of rice, but keep in mind that the rice has to be cooked well. You can reduce or remove the spices and green chilies in the recipe as per your requirements. You can also add any veggies to the recipe like grated beetroots, carrots or boiled peas.
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Print Recipe Rice cutlet Recipe | How to make Rice cutlet
Rice cutlet recipe: Crispy and tasty rice cutlets that are made from leftover rice.
First, take the rice in a mixing bowl.
Next, add the tightly packed mashed potatoes, both the potatoes and rice should be at room temperature. Boil 1 medium to large potato till well cooked. For pressure cooking, add 1 potato in a pressure cooker along with 3/4 to 1 cup water and pressure cook for about 5 to 6 minutes for 2 to 3 whistles.
Next, add the chopped onions, green chili, and coriander leaves.
Next, add the spices red chili powder, cumin powder, coriander powder and garam masala powder.
Next, add besan and salt, You can also add sattu (roasted besan) or corn starch or rice flour.
Mix everything well, while mixing the rice will also get mashed.
Next, shape the mixture into small to medium sized tikkis or patties.
Heat 3 tsp oil in a tawa or pan, when the oil becomes medium hot, place the cutlets on the pan.
When the base turns light brown, flip and fry the other side.
Flip again and fry the cutlets until they turn crisp and golden, You can fry the cutlets in batches or all at once depending on the size of the frying pan.
When the rice cutlets turn crisp and golden, remove and place them on kitchen paper towels to absorb extra oil.
Serve the rice cutlets hot with tomato ketchup or tomato chutney or mint chutney.