Rice Cutlet | Leftover Rice Cutlets
User Reviews
4.9
46 reviews
Excellent
Rice Cutlet | Leftover Rice Cutlets
Report
These are crisp and delicious Rice Cutlet made with left over cooked rice, mashed potatoes, herbs and spices. Makes for a easy and tasty snack or side.
Share:
Ingredients
- 1 cup rice tightly packed, cooked
- ½ cup potato tightly packed) or 1 medium to large potato - boiled, peeled and mashed, 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 neutral cooking oil for shallow frying or as required, generic cooking oil
Instructions
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.
Notes
- Spices and green chilies can be adjusted as per your taste.
- Make sure the rice is well cooked and not al-dente.
- You can even pan fry the cutlets with less oil. You can use any neutral-flavored oil.
- Instead of besan, you can also use roasted black chickpea flour (sattu) or cornstarch or rice flour and even breadcrumbs.
- The recipe can be doubled or tripled.
- If you want to include some veggies in these cutlets then you can consider adding ¼ cup of grated veggies like carrots or beetroot. Some boiled or steamed peas can also be added.
Nutrition Information
Show Details
Calories
81kcal
(4%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
4g
(20%)
Sodium
137mg
(6%)
Potassium
69mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
23IU
(0%)
Vitamin B1 (Thiamine)
0.05mg
Vitamin B2 (Riboflavin)
0.01mg
Vitamin B3 (Niacin)
0.3mg
Vitamin B6
0.1mg
Vitamin C
3mg
(3%)
Vitamin E
2mg
Vitamin K
1µg
Calcium
6mg
(1%)
Vitamin B9 (Folate)
13µg
Iron
0.3mg
(2%)
Magnesium
9mg
(2%)
Phosphorus
21mg
Zinc
0.2mg
Nutrition Facts
Serving: 10Rice Cutlets
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Calories | 81kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 137mg | 6% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 23IU | 0% |
| Vitamin B1 (Thiamine) | 0.05mg | |
| Vitamin B2 (Riboflavin) | 0.01mg | |
| Vitamin B3 (Niacin) | 0.3mg | |
| Vitamin B6 | 0.1mg | |
| Vitamin C | 3mg | 3% |
| Vitamin E | 2mg | |
| Vitamin K | 1µg | |
| Calcium | 6mg | 1% |
| Vitamin B9 (Folate) | 13µg | |
| Iron | 0.3mg | 2% |
| Magnesium | 9mg | 2% |
| Phosphorus | 21mg | |
| Zinc | 0.2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
46 reviews
Excellent
Other Recipes
You'll Also Love
Puff Pastry Tartlets with Roasted Pear, Caramelized Red Onions, Goat Cheese and Spicy Honey Drizzle
French, American
5.0
(9 reviews)
