Rice Cutlet Recipe - Crispy Snack from Leftover Rice
Rice cutlet recipe is a crispy snack or appetizer made with cooked rice, mashed potatoes, herbs, and spices. All are combined into a mixture, then the mixture is shaped into small round patties. At last, they are shallow-fried until crispy, which makes them healthier to eat.
Ingredients
- 1 cup cooked rice
- 2 medium boiled potatoes
- 1 medium onion, finely chopped
- 2 green chilies, finely chopped
- 1 tbsp chopped coriander leaves
- 4 tbsp gram flour
- 1 tsp coriander powder
- ΒΌ tsp garam masala
- 1 tsp salt
- oil for frying
Instructions
- Take cooked rice in a mixing bowl.
- Now mash the boiled potatoes and add them to the cooked rice.
- Add chopped onion, green chilies, and coriander leaves.
- Season spices coriander powder, garam masala, and salt.
- Add gram flour to them.
- Now, combine all the ingredients and make a mixture.
- When the mixture is ready, take a small portion and make a ball. Now press with your palms and shape it like a tikki.
- Shape all the tikkis from the mixture one by one.
- Heat oil in a pan on medium heat.
- Place 4 to 5 tikki on it.
- After a minute flip them from another side.
- Flip them again and again until they are golden.
- When they are completely fried, place them on kitchen paper to remove excess oil.
- Now serve them with green chutney and tea.
Notes
- Use leftover or slightly dry rice for crispy rice cutlet.
- The potatoes should also be finely mashed before adding the rice.
- You can use corn starch or rice flour for a crisper texture.
- Grease your palms with oil, if the mixture sticking when shaping.
- Fry the cutlets on medium heat; high heat turns them brown quickly, and the inside remains raw.