Name: Rice Cutlets recipe by Anjali P at BetterButter
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 3
Ingredients: 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

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.

Ingredients Serving: 3

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

Instructions

In a food processor add all the above ingredients except oil and blend to a coarse mixture like that of bread crumbs.
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.
Once this rice batter is ready, shape them into cutlets or small balls and deep fry on medium flame.
Do not overcrowd the pan. Fry till they turn golden brown from both sides.
Once the cutlets are golden brown and crisp, take them out on an absorbent paper to drain the excess oil.
Rice cutlets are ready.
Serve hot with ketchup or chutney of your choice.

Similar Recipes