Rice Cutlet | Leftover Rice Cutlets
These are crisp and delicious Rice Cutlet made with left over cooked rice, mashed potatoes, herbs and spices. Makes for a easy and tasty snack or side.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
- 1 cup cooked rice ((tightly packed))
- 1/2 cup mashed potatoes ((tightly packed) or 1 medium to large potato - boiled, peeled and mashed)
- 1/3 cup onion ((finely chopped) or 1 medium-sized)
- 1 green chili (chopped or 1/2 to 1 teaspoon, chopped)
- 2 tbsp coriander leaves
- 1 pinch turmeric powder ((ground turmeric))
- 1/4 tsp red chili powder ((or cayenne pepper or paprika))
- 1/2 tsp cumin powder ((ground cumin))
- 1/2 tsp coriander powder ((ground coriander))
- 1/4 to 1/2 teaspoon garam masala
- 3 tbsp gram flour ((besan) or chickpea flour)
- salt ( as required)
- 3 tbsp oil ( for shallow frying or as required)
Instructions
- 1
Take all the ingredients in a mixing bowl, except oil.
- 2
Mix very well. Check the taste and add more of the ground spice powders or salt if needed.
- 3
Mix everything very well. When you are mixing, the rice will also get mashed.
- 4
Shape the mixture into small to medium sized patties or tikkis.
- 5
Heat 3 tablespoons oil in a frying pan or tawa (skillet). Keep the heat to medium low to medium hot.
- 6
When the oil becomes medium hot, place the rice cutlets on the tawa.
- 7
When the base is lightly browned, flip them using a spatula and fry the other side.
- 8
Flip again and fry till they are crisp and golden. You will have to flip them a couple of times for even cooking.
- 9
When nicely crisp and golden, remove them and place them on kitchen paper towel so that any extra oil is absorbed if any.
- 10
Serve Rice Cutlet hot with coriander chutney or mint chutney or tomato ketchup.