Rice Cutlet Recipe | How to Make Rice Cutlet

With leftover rice and vegetables, rice cutlets are a tasty and filling cutlet recipe. It truly is a great method to use up leftover rice because it turns a bowl of uninteresting rice into a tasty snack. Although it tastes best when served with a spicy green chutney or even mayo sauce, it may be easily eaten without any additional condiments.

Most recipes for cutlets call for mixed vegetables. It is either used as a filler in sandwich or burger recipes or as a standalone street food snack. The rice cutlet recipe, which is created from leftover rice and a variety of vegetables, is one such well-liked cutlet that has recently entered the market.

The recipe for rice cutlets is special in its own right. Basically, it becomes quite unique by adding cooked, mashed rice with vegetables. Additionally, the dish’s filling composition from the rice and vegetables means that it can be eaten instead of merely as a snack. I create these myself and fill them with either a sandwich or a burger, which is ultimately served for lunch or dinner. It depends on your personal hunger, but to be honest, I wouldn’t suggest it as an evening snack.

In addition, I’d like to emphasise a few ideas, recommendations, and tweaks for the ideal rice cutlet recipe. First off, a crucial component of this recipe is the cooked rice. It must be properly cooked before being properly mashed. If you think the cooked rice is still hard, give it a quick boil or microwave. Any desired shape can be achieved with these tikki or cutlets.

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Rice Cutlet Recipe | What is the Recipe of Rice Cutlet

Cuisine Indian

Author Rashmi Sharma

Ingredients

Rice – 2 cups, cooked,

• 2 cups Rice mashed
• 1 cup Mixed Vegetables finely chopped
• 2 tbsp Carrots finely chopped
• 1 tbsp Coriander Leaves finely chopped
• 1 tbsp Mint Leaves finely chopped
• 2 tbsp Ginger Garlic Paste
• 2-3 tbsp Peanuts powdered
• 1 tbsp Ajwain
• 1 tbsp Garam Masala Powder
• 1 cup Breadcrumbs
• 1 cup Corn Flakes crushed
• 2 tbsp Corn Flour
• 2-3 tbsp Red Chilli Powder
• 1/4 cup Maida
• Salt as per taste
• Oil as required

Instructions

1. Cook the carrots and mash well.
2. Heat 2 tblsp oil in a pan over medium flame.
3. Add the mixed vegetables and ginger garlic paste.
4. Sprinkle a little salt and saute for 3 to 4 minutes.
5. Add the peanut powder, ajwain, garam masala powder, red chilli powder and stir well.
6. Add mint leaves, coriander leaves, mashed carrot and mix well.
7. Remove from flame.
8. Add the rice and mix again.
9. Shape them into cutlets.

10. Gently roll them in the breadcrumbs and keep aside.

11. Mix the cornflour and maida with enough water to make a pourable paste.

12. Dip the cutlets in this mixture, roll them in the corn flakes and keep them in the fridge for 60 to 90 minutes.

13. Heat oil in a deep frying pan over medium flame.

14. Deep fry the cutlets, one or two at a time, until golden brown.

15. Remove and serve with tomato ketchup.