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Rice Cutlet | Leftover Rice Cutlets
Prep Time : 15 mins
Cook Time : 10 mins
Total Time : 25 mins
Ingredients
- 1 cup cooked rice (tightly packed)
- ½ cup mashed potatoes (tightly packed) or 1 medium to large potato – boiled, peeled and mashed
- ⅓ cup onion (finely chopped) or 1 medium-sized
- 1 green chili chopped or ½ to 1 teaspoon, chopped
- 2 tablespoons coriander leaves
- 1 pinch turmeric powder (ground turmeric)
- ¼ teaspoon red chili powder (or cayenne pepper or paprika)
- ½ teaspoon cumin powder (ground cumin)
- ½ teaspoon Coriander Powder (ground coriander)
- ¼ to ½ teaspoon Garam Masala
- 3 tablespoon gram flour (besan) or chickpea flour
- salt as required
- 3 tablespoons oil for shallow frying or as required
Instructions
Making rice cutlet mixture
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Take all the ingredients in a mixing bowl, except oil.
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Mix very well. Check the taste and add more of the ground spice powders or salt if needed.
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Mix everything very well. When you are mixing, the rice will also get mashed.
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Shape the mixture into small to medium sized patties or tikkis.
Frying rice cutlet
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Heat 3 tablespoons oil in a frying pan or tawa (skillet). Keep the heat to medium low to medium hot.
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When the oil becomes medium hot, place the rice cutlets on the tawa.
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When the base is lightly browned, flip them using a spatula and fry the other side.
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Flip again and fry till they are crisp and golden. You will have to flip them a couple of times for even cooking.
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When nicely crisp and golden, remove them and place them on kitchen paper towel so that any extra oil is absorbed if any.
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Serve Rice Cutlet hot with coriander chutney or mint chutney or tomato ketchup.