Rice Cutlet Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine cooked rice, mashed potatoes, finely chopped onions, grated carrots, chopped green chilies, ginger-garlic paste, coriander leaves, red chili powder, turmeric powder, garam masala, and salt.
• STEP 2.Mix everything well to form a dough-like mixture. If the mixture is too dry, you can add a little water or milk to bind it together.
• STEP 3.Divide the mixture into equal portions and shape them into round or oval patties.
• STEP 4.Heat oil in a pan for shallow frying. Once the oil is hot, carefully place the rice cutlets in the pan and cook them on medium heat until they turn golden brown and crispy on both sides.
• STEP 5.Remove the cutlets from the pan and place them on a paper towel to absorb any excess oil.
• STEP 6.Serve the rice cutlets hot with ketchup or chutney. They can be enjoyed as a snack or as a side dish with a main course.
• STEP 7.These cutlets can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat them in a preheated oven or on a tawa (griddle) before serving.

Cooking Tips

• Make sure the rice is cooked and cooled before using it in the recipe.
• You can add other vegetables like peas, corn, or bell peppers to the mixture for added flavor and texture.
• If you want a crispy outer coating, you can dip the cutlets in beaten egg before frying them.
• To make the cutlets healthier, you can bake them in the oven instead of frying.
• Serve the cutlets with mint chutney or tamarind chutney for a tangy twist.

Storage and Serving

• Store the rice cutlets in an airtight container in the refrigerator for up to 2-3 days.
• Reheat the cutlets in a preheated oven or on a tawa (griddle) before serving.
• Serve the cutlets hot with ketchup or chutney as a snack or as a side dish with a main course.