Rice Cutlet | Leftover Rice Cutlets

Rice Cutlet | Leftover Rice Cutlets

Prep Time : 15 mins
Cook Time : 10 mins
Total Time : 25 mins


  • 1 cup cooked rice (tightly packed)
  • ½ cup mashed potatoes (tightly packed) or 1 medium to large potato – boiled, peeled and mashed
  •  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


Making rice cutlet mixture

  • Take all the ingredients in a mixing bowl, except oil.
  • Mix very well. Check the taste and add more of the ground spice powders or salt if needed.
  • Mix everything very well. When you are mixing, the rice will also get mashed.
  • Shape the mixture into small to medium sized patties or tikkis.

Frying rice cutlet

  • Heat 3 tablespoons oil in a frying pan or tawa (skillet). Keep the heat to medium low to medium hot.
  • When the oil becomes medium hot, place the rice cutlets on the tawa.
  • When the base is lightly browned, flip them using a spatula and fry the other side.
  • Flip again and fry till they are crisp and golden. You will have to flip them a couple of times for even cooking.
  • When nicely crisp and golden, remove them and place them on kitchen paper towel so that any extra oil is absorbed if any.
  • Serve Rice Cutlet hot with coriander chutney or mint chutney or tomato ketchup.

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