Obtained leftover rice from final evening? Don’t actually need to make one other wok-tossed fried rice with it? Wish to flip it into a pleasant, yummy snack? This Rice Cutlet recipe is the reply to all these questions. These Leftover Rice Cutlets are crisp, delicious and makes use of essentially the most fundamental substances like potatoes, onions, different herbs and spices. This easy and simple recipe can be vegan and gluten free. You actually can’t miss attempting it!
About Rice Cutlet
This Rice Cutlet recipe is a kind of many dishes that I make with cooked rice, and are completely a smashing delight for the palate. There’s really no likelihood of anybody not liking these cutlets. They’re so good!
Many a instances, when there’s leftover rice after lunch, I take advantage of it to make this Rice Cutlet and lots of extra beautiful dishes. It’s best to make use of the cooked rice this manner, which doesn’t quantity to wastage in any respect.
Probably the greatest issues about these Leftover Rice Cutlets is that they’re actually easy to organize. You simply want some cooked rice, boiled potatoes and spices. Combine every thing up, form into cutlets or tikkis and shallow or pan fry them. Superior snack, prepared in a matter of minutes.
Any number of rice can be utilized on this recipe. However guarantee that it’s cooked effectively and never al dente. So far as the spice meter is anxious, you’ll be able to scale back or select to not add the inexperienced chilies. The amount of the remainder of the spice powders may also be modified. This explicit recipe offers you 10 to 12 cutlets.
To extend the nutrient quotient of the Rice Cutlet, it’s also possible to add ¼ cup of grated greens like carrots and beetroots, together with some inexperienced peas. It won’t solely flip these cutlets healthful, but in addition add a pop of shade in them.
This Rice Cutlet makes for a fantastic night snack for teenagers as effectively. You’ll be able to take pleasure in these with any inexperienced chutney like coriander, mint, tamarind chutney, tomato sauce, and many others. Use these cutlets to make delicious sandwiches too.
Step-by-Step Information
make Rice Cutlet
Make Cutlet Combination
1. To make these cutlets, you will want 1 cup tightly packed cooked rice. Take the rice in a mixing bowl.
2. Add ½ cup tightly packed mashed potatoes. Each the potatoes in addition to rice should be at room temperature.
Steam or boil 1 medium to giant potato until effectively cooked. For stress cooking, add 1 potato in a 2-liter stovetop stress cooker together with ¾ to 1 cup water. Strain cook dinner for two to three whistles or for five to six minutes on medium warmth.
Let the stress drop naturally within the cooker after which solely open the lid. Take away the potato with the assistance of pasta tongs and set it apart to chill on a plate or tray.
3. Now, add ⅓ cup chopped onion, 1 chopped inexperienced chili (about ½ to 1 teaspoon, chopped) and 2 tablespoons chopped coriander leaves.
4. Subsequent add the next spices:
- ¼ teaspoon pink chili powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ¼ to ½ teaspoon garam masala powder
5. Then, add 3 tablespoons gram flour (besan) and salt as per style. It’s also possible to use roasted gram flour or sattu, cornstarch or rice flour.
6. Combine every thing very effectively. If you find yourself mixing, the rice may even get mashed.
7. Form the combination into small to medium measurement cutlets/patties or tikkis.
Fry Rice Cutlet
8. Warmth 3 tablespoons oil in a frying pan or tawa/skillet. When the oil turns into medium scorching, place the cutlets on the tawa.
9. When the bottom is calmly browned, flip them with a spatula and fry the opposite facet.
10. Flip once more and fry the cutlets until they’re crisp and golden. You’ll have to flip them a few instances for even cooking.
You’ll be able to fry them in 2 batches or suddenly, relying on the scale of the tawa or frying pan.
11. When properly crisp and golden, take away and place them on a kitchen paper towel for further oil to be absorbed. This fashion put together them in batches.
12. Serve Rice Cutlet scorching with tomato ketchup, mint chutney or tamarind chutney. They make for a scrumptious night tea time or celebration snack.
If its raining, then I additionally serve a cup of scorching ginger tea together with these cutlets. Fritters and cutlets throughout monsoon time are greatest loved with a cup of scorching tea.
Extra to do with leftover rice
I actually don’t consider in losing meals below any given regular circumstance. There are a lot of methods by which we dissipate leftover meals. As in if there’ll be some cooked rice, curry or sabzi from yesterday, we’ve all the time had methods to make use of it up by making completely different dishes.
In fact, if the leftover meals is spoilt, we’ll clearly discard it as then it turns into deadly to the well being.
Speaking of leftover meals, the most typical one is the steamed rice. And in India there are a selection of dishes which have been created over years with simply leftover rice.
This listing is endless. Ask a housewife, she’s ceaselessly experimenting with cooked rice and developing with delectable dishes.
My listing of recipes with leftover rice can be fairly intensive. A few of the prime favorites embrace this Rice Cutlet, Masala Rice, Rice Pakoda, Tamarind Rice, Fried Rice and Lemon Rice.
For all the opposite innumerable methods of utilizing leftover cooked rice, this Leftover Rice Recipes compilation goes that will help you.
Along with these with cooked rice, there are a lot of different leftover meals dishes that me and my household swear by. A few of them are Idli Fry Aloo Tikki Chole and Paniyaram.
Professional Suggestions
- Modify the style by adjusting inexperienced chilies and spices.
- Use any neutral-flavored oil for both shallow frying or pan frying the cutlets.
- Instead of the gram flour (besan), you’ll be able to even use rice flour, cornstarch or roasted black chickpea flour (sattu) and even breadcrumbs.
- Veggies like grated beetroot, grated carrot or inexperienced peas might be added within the recipe.
- This cutlet recipe is definitely scalable.
Extra Cutlet Variants To Strive!
Snacks Recipes
Bread Snacks
Paneer Recipes
Snacks Recipes
Please make sure you charge the recipe within the recipe card or go away a remark under when you have made it. For extra vegetarian inspirations, Signal Up for my emails or observe me on Instagram, Youtube, Fb, Pinterest or Twitter.
Rice Cutlet | Leftover Rice Cutlets
These are crisp and scrumptious Rice Cutlet made with left over cooked rice, mashed potatoes, herbs and spices. Makes for a straightforward and engaging snack or facet.
Prep Time 15 minutes
Prepare dinner Time 10 minutes
Complete Time 25 minutes
Stop your display screen from going darkish whereas making the recipe
Making rice cutlet combination
Take all of the substances in a mixing bowl, besides oil.
Combine very effectively. Test the style and add extra of the bottom spice powders or salt if wanted.
Combine every thing very effectively. If you find yourself mixing, the rice may even get mashed.
Form the combination into small to medium sized patties or tikkis.
Frying rice cutlet
Warmth 3 tablespoons oil in a frying pan or tawa (skillet). Maintain the warmth to medium low to medium scorching.
When the oil turns into medium scorching, place the rice cutlets on the tawa.
When the bottom is calmly browned, flip them utilizing a spatula and fry the opposite facet.
Flip once more and fry until they’re crisp and golden. You’ll have to flip them a few instances for even cooking.
When properly crisp and golden, take away them and place them on kitchen paper towel in order that any further oil is absorbed if any.
Serve Rice Cutlet scorching with coriander chutney or mint chutney or tomato ketchup.
- Spices and inexperienced chilies might be adjusted as per your style.
- Ensure the rice is effectively cooked and never al-dente.
- You’ll be able to even pan fry the cutlets with much less oil. You should use any neutral-flavored oil.
- As a substitute of besan, it’s also possible to use roasted black chickpea flour (sattu) or cornstarch or rice flour and even breadcrumbs.
- The recipe might be doubled or tripled.
- If you wish to embrace some veggies in these cutlets then you’ll be able to think about including ¼ cup of grated veggies like carrots or beetroot. Some boiled or steamed peas may also be added.
Diet Info
Rice Cutlet | Leftover Rice Cutlets
Quantity Per Serving
Energy 81 Energy from Fats 36
% Day by day Worth*
Fats 4g6%
Saturated Fats 0.5g3%
Polyunsaturated Fats 0.3g
Monounsaturated Fats 4g
Sodium 137mg6%
Potassium 69mg2%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 23IU0%
Vitamin B1 (Thiamine) 0.05mg3%
Vitamin B2 (Riboflavin) 0.01mg1%
Vitamin B3 (Niacin) 0.3mg2%
Vitamin B6 0.1mg5%
Vitamin C 3mg4%
Vitamin E 2mg13%
Vitamin Ok 1µg1%
Calcium 6mg1%
Vitamin B9 (Folate) 13µg3%
Iron 0.3mg2%
Magnesium 9mg2%
Phosphorus 21mg2%
Zinc 0.2mg1%
* P.c Day by day Values are primarily based on a 2000 calorie eating regimen.
This Rice Cutlet publish from the archives first revealed on June 2016 has been republished and up to date on November 2022.
