4.9 from 69 votes
Rice Cutlet | Leftover Rice Cutlets
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 10 Rice Cutlets
Calories: 81 kcal
Course:
Snacks
Cuisine:
Indian
Ingredients
- 1 cup cooked rice (tightly packed)
- ½ cup mashed potatoes (tightly packed) or 1 medium to large potato - boiled, peeled and 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 oil for shallow frying or as required
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.
Cup of Yum
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
Calories
81kcal
(4%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
4g
Sodium
137mg
(6%)
Potassium
69mg
(2%)
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
Phosphorus
21mg
Zinc
0.2mg
Nutrition Facts
Serving: 10Rice Cutlets
Amount Per Serving
Calories 81
% 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.