Rice Cutlets Recipe: Turn Leftover Rice Into A Delicious Iconically Indian Snack In 5 Steps

Rice Cutlets make a tasty tea-time snack, light lunch, or even a treat for everyone at home. Here’s how to make Rice Cutlets at home. 
Rice Cutlets Recipe

Rice Cutlets Recipe: Ever wondered what to do with that leftover rice? Then you’re not alone in this. Many of us often end up with extra rice after a meal and aren’t quite sure how to make the most of it. Throwing it away feels wasteful, yet eating plain rice again the next day can be a bit boring. That’s where Rice Cutlets come in - a quick, easy, and tasty snack that turns your leftover rice into something special.

Rice Cutlets Recipe

Rice Cutlets are crisp on the outside, soft, and flavourful on the inside. For this recipe, you don’t need fancy ingredients to make them. Most of the items you need are likely already in your kitchen. This easy Rice Cutlets recipe is by Chef Sanjeev Kapoor. Here’s a simple recipe you can try at home:

How To Make Rice Cutlets

How To Make Rice Cutlets

1. In a mixing bowl, add the cooked rice and mashed potato. Mix them together using your hands or a spoon to combine well.

2. Now add in the red chilli powder, turmeric powder, cumin powder, coriander powder, garam masala powder, chaat masala, coriander leaves, and salt. Mix thoroughly and if the mixture feels too wet or sticky, add a bit more cornstarch until it holds shape.

3. Now, once the mixture is ready, take small portions and roll them into balls. Flatten each one gently into a round, like a small patty.

4. Then lightly coat each cutlet with breadcrumbs for that perfect crispy crust. You can press them gently to help the coating stick well.

5. Now, heat oil in a non-stick pan on medium flame. Shallow fry the cutlets until they’re golden brown and crisp on both sides.

6. Once cooked, serve them hot with ketchup and chutney.


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Rice Cutlet Recipe Card

Leftover Rice Cutlet Recipe: A delicious way to use up leftover rice
Her ZindagiHer ZindagiHer ZindagiHer ZindagiHer Zindagi
  • Total Time :30 min
  • Preparation Time : 15 min
  • Cooking Time : 15 min
  • Servings : 4
  • Cooking Level : Medium
  • Course: Snacks
  • Calories: 250
  • Cuisine: Indian
  • Author: Alice Mary Topno

Ingredients

  • 1/2 cup leftover cooked rice
  • 2 medium potatoes boiled (peeled and mashed)
  • 1 1/2 teaspoon red chilli powder
  • 1/4 teaspoon turmeric powder
  • 2 teaspoon cumin powder
  • 2 teaspoon coriander powder
  • 1 1/2 teaspoon garam masala powder
  • 2 teaspoon chaat masala
  • 2 tablespoons cornflour/corn starch
  • 2 tablespoon dried bread crumbs
  • 2 tablespoon coriander leaves
  • Salt to taste
  • Oil required for frying

Step

  • Step 1 :

    In a mixing bowl, combine cooked rice and mashed potato. Add red chilli powder, turmeric, cumin powder, coriander powder, garam masala, chaat masala, chopped fresh coriander, salt, and a bit of cornstarch if needed. Mix everything together really well until you get a firm mixture.

  • Step 2 :

    Now divide the mixture into equal portions and shape each one into a flat cutlet or patty.

  • Step 3 :

    Pour some breadcrumbs onto a plate. Gently press each cutlet into the breadcrumbs so they’re nicely coated on both sides.

  • Step 4 :

    Then heat a frying pan over medium heat.

  • Step 5 :

    Cook them on both sides until they’re golden and crisp. Remove and place them on some tissues to soak up any extra oil.

  • Step 6 :

    Serve hot with garnished coriander leaves and chutney.