Rice Cutlet Recipe

How to Make Rice Cutlet

Rice cutlets are crispy and tastes so delicious. Rice cutlets are healthy and can be used as an appetizer or snack. These cutlets give you similar taste like vadas and are easy to make. Usually we use leftover rice to make lemon rice, curd rice etc.., but we can use the leftover rice in a different way and make delicious tasty cutlets.

Ingredients required:

Boiled rice – 2 cups
Boiled potatoes – 2
Onion – 1(medium size and finely chopped)
Green chilies – 2(finely chopped)
Ginger – Garlic paste – ¼ teaspoon
Red chili powder – ½ teaspoon
Cumin powder – ¼ teaspoon
Garam masala powder – ¼ teaspoon
Amchoor powder – ½ teaspoon
Chat masala powder – ¼ teaspoon
Salt as per taste
Curry leaves – 2 bunches(cleaned and finely chopped)
Coriander leaves – small bunch(cleaned and finely chopped)
Rice flour – 4 tablespoons
Oil for deep fry
Bread crumbs – 1 cup

Preparation method:

Peel the boiled potatoes and grate it.
Now add the grated potato into the boiled rice and mix it well with your hands.
Then add chopped onions, green chilies, ½ teaspoon of red chili powder, ¼ teaspoon of cumin powder, ¼ teaspoon of Garam masala powder, ½ teaspoon of amchoor powder and ¼ teaspoon of chat masala powder, finely chopped coriander leaves and curry leaves, ¼ teaspoon of Ginger – Garlic paste.
Mix all the ingredients evenly, until combined.
Now add 4 tablespoons of rice flour to the rice mixture.
Then mix it well by adding salt as per taste.
Mix everything well and make sure that cooked rice also gets mashed properly.
Now apply oil to your hands and make small balls out of it.
Take a ball and flatten it between your hand palms and then roll it over the bread crumbs and shape it into vadas.
Bread crumbs will provide the crispiness to the cutlets.
Then place it on a plate.
Use the same process for the remaining mixture and make more cutlets.
Heat a wide heavy bottomed vessel with enough oil for deep frying.
Now slide the cutlets into the hot oil and fry them on medium flame.
Don’t crowd the vessel with too many cutlets.
Once the cutlet gets fried from beneath, flip their sides.
Keep flipping the sides and fry the cutlets until they become golden brown in color.
When the cutlet gets fried aptly, lift them with slotted ladle and hold it against the pan so that the excess oil gets drained back into the pan.
You can use drainer to remove the cutlets from oil and place them on a paper napkin which absorbs the extra oil.
Repeat the same process till the rest of the cutlets are done.
Transfer the fried cutlets to a serving bowl.

Tasty and crispy rice cutlets are ready now.

Serving suggestion

               Serve these mouth-drooling rice cutlets steaming hot along with the side assortment of chili sauce or tomato sauce or with any chutney you like.


Don’t crowd the vessel with too many cutlets.
Remember the frying has to be done on medium flame to achieve that golden brown.
You can make cutlets with leftover rice.
Apply a little oil to your palms to make cutlets so it won’t stick to your hands.

Nutrition facts:

Total fat – 2.1 g
Sodium – 424.7mg
Total carbs – 29.7g
Dietary fiber – 5g
Sugars – 2.3g
Protein – 5g
Vitamin A – 41.1%
Vitamin C – 31.8%
Calcium – 3.5%
Iron – 9.35

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