rice cutlet recipe, crisp rice cutlet recipe made from leftover cooked rice

4.25 from 4 votes

rice cutlet recipe - crisp and delicious rice cutlets made from left over cooked rice.

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rice cutlet recipe with step by step photos – crisp and delicious rice cutlets for the monsoons. rice cutlet is one of those rare recipes i make with cooked rice or leftover cooked rice.

rice cutlet

at times some cooked rice spills over and you have a bowl of cooked rice staring at you. there are some ways in which you can use leftover rice and this recipe is one of them. i do not serve the rice made for lunch at dinner, due to us being prone to vata dosha. so at times when the rice remains after lunch, i use this left over rice to make many recipes like:

the rice cutlet recipe is very easy to prepare. you just need cooked rice along with some boiled potatoes. add your spices. mix everything and then shallow fry or pan fry the rice cutlets. this also makes for a nice evening snack for kids. you can use any variety of rice. but do make sure that the rice is cooked well and not al dente types.

in the recipe, the spices and green chili can be reduced or removed as per your requirements. you can also add ¼ cup of grated veggies like carrots or beetroot. also boiled peas can be added. the recipe makes 10 to 12 cutlets.

serve rice cutlets with coriander chutney or tamarind chutney or mint coriander chutney or pudina chutney.

if you are looking for more snacks recipes then do check vegetable cutlet, corn cutlet, aloo tikki, samosa, onion pakoda and bread pakora recipe.

rice cutlet recipe card below:

rice cutlet recipe
4.25 from 4 votes
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rice cutlet recipe

rice cutlet recipe - crisp and delicious rice cutlets made from left over cooked rice.

course snacks
cuisine north indian
prep time 15 minutes
cook time 10 minutes
total time 25 minutes
servings 10 to 12 cutlets
rough calories per serving 76 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • 1 cup tightly packed cooked rice
  • ½ cup tightly packed mashed potatoes or 1 medium to large potato - boiled, peeled and mashed
  • 1 medium onion finely chopped or ⅓ cup chopped onion
  • 1 green chili chopped
  • 2 tablespoons coriander leaves (dhania patta)
  • 1 pinch turmeric powder (haldi)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon cumin powder (jeera powder)
  • ½ teaspoon coriander powder (dhania powder)
  • ¼ to ½ teaspoon garam masala powder
  • 3 tablespoon besan (gram flour)
  • salt as required
  • 3 tablespoons oil for shallow frying

how to make recipe

making rice cutlet mixture

  1. take all the ingredients in a mixing bowl, except oil.
  2. mix very well. check the taste and add more spice powders or salt if required.
  3. mix everything very well. when you are mixing, the rice will also get mashed.
  4. shape the mixture into small to medium sized patties or tikkis.

frying rice cutlet

  1. heat 3 tablespoons oil in a frying pan or tawa (skillet). 

  2. when the oil becomes medium hot, place the rice cutlets on the tawa.

  3. when the base is lightly browned, flip them and fry the other side.
  4. flip again and fry rice cutlet till they are crisp and golden.

  5. when nicely crisp and golden, remove the rice cutlets and place them on kitchen paper towel.
  6. serve rice cutlets hot with coriander chutney or mint chutney or tomato ketchup.

recipe notes

tips for making rice cutlet recipe:

  1. spices and green chilies can be adjusted as per your taste.
  2. you can even pan fry the cutlets with less oil.
  3. instead of besan, you can also use roasted gram flour (sattu) or corn starch or rice flour.

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how to make rice cutlet recipe:

1. to make the rice cutlets, you will need 1 cup tightly packed cooked rice. take the rice in a mixing bowl.

rice for making rice cutlet recipe

2. add ½ cup tightly packed mashed potatoes. both the potatoes as well as rice have to be at room temperature. steam or boil 1 medium to large potato till well cooked. for pressure cooking, add 1 potato in a 2 liter pressure cooker along with ¾ to 1 cup water. pressure cook for 2 to 3 whistles or for 5 to 6 minutes.

potatoes for making rice cutlet recipe

3. now add ⅓ cup chopped onion, 1 chopped green chili and 2 tablespoons chopped coriander leaves.

onions for making rice cutlet recipe

4. next add the spices – ¼ teaspoon red chili powder, ½ teaspoon cumin powder, ½ teaspoon coriander powder and ¼ to ½ teaspoon garam masala powder.

spices to make rice cutlet recipe

5. then add 3 tablespoon besan and salt as per taste. you can also use sattu (roasted besan) or corn starch. you can even use rice flour.

besan to make rice cutlet recipe

6. mix everything very well. when you are mixing, the rice will also get mashed.

rice for rice cutlet recipe

7. shape the mixture into small to medium sized patties or tikkis.

patties for making rice cutlet recipe

8. heat 3 tablespoons oil in a frying pan or tawa/skillet. when the oil becomes medium hot, place the cutlets on the tawa.

oil for making rice cutlet recipe

9. when the base is lightly browned, flip them and fry the other side.

making rice cutlet recipe

10. flip again and fry the rice cutlet till they are crisp and golden. you can fry them in two batches or all at once, depending on the size of the tawa or frying pan.

making rice cutlet recipe

11. when nicely crisp and golden, remove the rice cutlets and place them on kitchen paper towel for extra oil to be absorbed.

rice cutlet recipe

12. serve rice cutlets hot with tomato chutney or mint chutney or sweet tamarind chutney or tomato sauce.

rice cutlet recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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  1. Can we deep fry this?

    • Divya, They might break.

  2. Dassana, I tried making this today and it came out very well. One small alteration from my side was, I sprinkled both sides of the patties with poppy seeds and then placed it on Tava. Also I made fresh rice for this purpose only. It wax awesome. You teach the best. My sincere pranams and dhanyavad. Good day!

    • Thanks Venkata for your positive feedback and the suggestions. Its a very good variation. Thanks again for your kind words.

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