Name: Rice cutlet recipe by Areebafoodie Areebafoodie at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Cooked rice 2 cup; Small potato peeled and cut in small pieces 1; Mix vegetable carrot, green bean, peas 1 cup; Large ginger chopped 1; Red chilli powder 1/2 teaspoon; Salt to taste; Cumin seeds 1 teaspoon; Corn starch 1 teaspoon; Oil to fry

ABOUT Rice cutlet RECIPE

Vegetable rice cutlets are great as an appetizer or snack for any get together. These cutlets are made with rice blended with mixed vegetables. This is an easy and quick recipe to make. Vegetable rice cutlets are crisp outside and soft inside. Try it!

Ingredients Serving: 4

Cooked rice 2 cup
Small potato peeled and cut in small pieces 1
Mix vegetable carrot, green bean, peas 1 cup
Large ginger chopped 1
Red chilli powder 1/2 teaspoon
Salt to taste
Cumin seeds 1 teaspoon
Corn starch 1 teaspoon
Oil to fry

Instructions

Pat dry all the vegetables.
Put all the ingredients in food processer and mix for about half a minutes. Mix should not become like paste and you should be able to see all the vegetables.
Remove from the food processer, rice mix will be textured of chunky soft dough. Divide the mix into 16 pieces and roll them into flat patties about 1/2 inch thick.
Heat the oil in a frying pan on medium high heat. Drop the cutlets slowly into it, taking care not to overlap them.
Fry the cutlets until they are golden brown, turning occasionally. This should take about 5 to 6 minutes. Take them out over a paper towel.
For best taste serve them hot. Cutlets taste great with tomato sauce

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