Rice Cutlets | How to make Rice Cutlets

By Anjali Purandare  |  28th Jul 2016  |  
4.7 from 3 reviews Rate It!
  • Rice Cutlets, How to make Rice Cutlets
  • Prep Time

    10

    mins
  • Cook Time

    6

    mins
  • Serves

    3

    People

415

3

About Rice Cutlets Recipe

Leftover food is always an inspiration to make new dishes at My home!! May it be rice, dal, vegetables or roti's, everything taste good when prepared with same old ingredients but with a different approach.

Rice Cutlets, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Rice Cutlets is just mouth-watering. This amazing recipe is provided by Anjali Purandare. Be it kids or adults, no one can resist this delicious dish. How to make Rice Cutlets is a question which arises in people's mind quite often. So, this simple step by step Rice Cutlets recipe by Anjali Purandare. Rice Cutlets can even be tried by beginners. A few secret ingredients in Rice Cutlets just makes it the way it is served in restaurants. Rice Cutlets can serve 3 people. So, the next time you have a get together or a party at home, don't forget to check and try out Rice Cutlets.

Rice Cutlets

Ingredients to make Rice Cutlets

  • 2 Cups Cooked rice
  • 1 Cups Mixed Vegetables (carrots, Cabbage, Boiled Green Peas)
  • 2 tsp Grated ginger
  • 1 tsp sesame seeds
  • 1 tsp Red Chili Powder
  • 1 tsp cumin Powder
  • 2 tbps Cornstarch
  • 3 tbsp Besan (gram flour)
  • salt to taste
  • oil for frying

How to make Rice Cutlets

  1. In a food processor add all the above ingredients except oil and blend to a coarse mixture like that of bread crumbs.
  2. Check the consistency of the batter as it should be able to hold the shape of cutlet. Sometimes due to quality of rice you may need to use more cornstarch and besan if the cutlets are too moist.
  3. Once this rice batter is ready, shape them into cutlets or small balls and deep fry on medium flame.
  4. Do not overcrowd the pan. Fry till they turn golden brown from both sides.
  5. Once the cutlets are golden brown and crisp, take them out on an absorbent paper to drain the excess oil.
  6. Rice cutlets are ready.
  7. Serve hot with ketchup or chutney of your choice.

Reviews for Rice Cutlets (3)

kavita kochhar2 years ago

nyc.....but do we need to add water to the batter?
Reply

Aashwita Lal2 years ago

Perfect recipe for leftover rice :)
Reply

Madhulata Juneja2 years ago

so crispy they look!
Reply