Rice cutlet recipe with step by step photos. These are crisp and delicious cutlets made with cooked rice, mashed potatoes, onions, herbs and spices.
It is one of those recipes I make with cooked rice or leftover cooked rice and is liked by everyone at home.
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 Rice pakora or lemon rice or masala rice.
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 cutlets.
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 pudina chutney or any green chutney. This also makes for a nice evening snack for kids.
How to make rice cutlet
1. To make the rice cutlets, you will need 1 cup tightly packed cooked rice. Take the rice in a mixing bowl.
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.
3. Now add ⅓ cup chopped onion, 1 chopped green chili and 2 tablespoons chopped coriander leaves.
4. Next add the following spices:
- ¼ teaspoon red chili powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ¼ to ½ teaspoon garam masala powder
5. Then add 3 tablespoon besan (gram flour) and salt as per taste. You can also use sattu (roasted besan) or corn starch. You can even use rice flour.
6. Mix everything very well. When you are mixing, the rice will also get mashed.
7. Shape the mixture into small to medium sized patties or tikkis.
Frying rice cutlet
8. Heat 3 tablespoons oil in a frying pan or tawa/skillet. When the oil becomes medium hot, place the cutlets on the tawa.
9. When the base is lightly browned, flip them with a spatula and fry the other side.
10. Flip again and fry the rice cutlet till they are crisp and golden. You will have to flip them a couple of times for even cooking.
You can fry them in two batches or all at once, depending on the size of the tawa or frying pan.
11. When nicely crisp and golden, remove and place them on a kitchen paper towel for extra oil to be absorbed. This way prepare them in batches.
12. Serve rice cutlets hot with tomato chutney or mint chutney or tamarind chutney or tomato sauce. They make for a good evening tea time snack or a party snack.
If its raining then I also serve cup of hot ginger tea along with them. Fritters and Cutlets during monsoon time are best enjoyed with a cup of hot tea.
If you are looking for more Party Snacks then you may like:
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- 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
- 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 besan (gram flour)
- salt as required
- 3 tablespoons oil for shallow frying
making rice cutlet mixture
- Take all the ingredients in a mixing bowl, except oil.
- Mix very well. Check the taste and add more spice powders or salt if required.
- 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 cutlets hot with coriander chutney or mint chutney or tomato ketchup.
- Spices and green chilies can be adjusted as per your taste.
- 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 gram flour (sattu) or corn starch or rice flour.
- 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 peas can also be added.