Rice Vegetable Cutlets

Rice Vegetable Cutlets

Got some leftover white rice in your fridge from last night’s dinner? Bhabi’s Kitchen is sharing a useful recipe to bring these rice to a good use. Prepare crunchy Rice Vegetable Cutlets and enjoy at tea-time with ketchup & mayo-dip. You can also freeze and fry when needed. Try it out and share your feedback with us!

 

Cuisine: Global

Type: Snack/Fried

Ingredients

s. no Ingredient Quantity
1 Boiled Rice (leftover or fresh) 1 cup
2 Potatoes 2 medium
3 Onion ½ cup, chopped
4 Carrot ½ cup, grated
5 Peas ¼ cup
6 Cabbage ½ cup, chopped
7 Spinach (optional) ½ cup, chopped
8 Oil For frying
9 Salt and black pepper To taste
10 Cumin seeds (zeera) 1 teaspoon
11 Red Chili powder 1 teaspoon
12 Chaat Masala 1 teaspoon
14 Garam Masala Powder ½ teaspoon
15 Egg 1, lightly beaten
16 Breadcrumbs For coating

 

Procedure for preparing Rice Vegetable Cutlets

  1. Boil potatoes and all vegetables except onion. Keep aside.
  2. Heat 2 tablespoon oil in a saucepan and fry cumin seeds for 1 minute.
  3. Add chopped onion and let it fry till transparent. Now add all boiled vegetables. Mix well.
  4. Add salt, black pepper, red chili, garam masala powder and chaat masala.
  5. Now add boiled rice and mix well. Turn off flame after 2 minutes. Let the mixture cool.
  6. Once mixture is cool, make long shaped cutlets (or kababs). Dip cutlets in lightly beaten egg and roll into breadcrumbs. Coat well.
  7. Heat oil in a fry pan and shallow fry cutlets turning sides till golden in color.
  8. Put fried cutlets on kitchen tissue to absorb excess oil.

 

Tip: A very good recipe to avoid wasting leftover rice. You can be creative in giving shapes to cutlets. Also, add cheese or mayonnaise for enriched flavor.

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