Vegetable Rice Cutlet

Cutlet 1 comment

A great way to use up any leftover rice, this cutlet made with vegetables and rice is a delicious variation and make a tasty evening snack or an appetizer starter to any meal.
vegetable rice cutlet - Vegetable Rice Cutlet

 

vegetable rice cutlet 150x150 - Vegetable Rice Cutlet
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Vegetable Rice Cutlet Recipe

A great way to use up any leftover rice to make a delicious evening snack.
Prep Time15 mins
Cook Time20 mins
Course: Snack
Cuisine: Indian
Keyword: evening snack

Ingredients for Vegetable Rice Cutlet

  • 2 cup Rice cooked, mashed
  • 1 cup Mixed Vegetables finely chopped
  • 2 Carrots finely chopped
  • 1 tblsp Coriander Leaves finely chopped
  • 1 tblsp Mint Leaves finely chopped
  • 2 tsp Ginger Garlic Paste
  • 2 to 3 tblsp Peanuts powdered
  • 1 tsp Omam (Ajwain)
  • 1 tsp Garam Masala Powder
  • 1 cup Breadcrumbs
  • 1 cup Corn Flakes crushed
  • 2 tblsp Corn Flour -
  • 2 to 3 tblsp Red Chilli Powder adjust as per taste
  • 1/4 cup Maida
  • Salt as per taste
  • Oil as required

How to make Vegetable Rice Cutlet

  • Cook the carrots and mash well.
  • Heat 2 tblsp oil in a pan over medium flame.
  • Add the mixed vegetables and ginger garlic paste.
  • Sprinkle a little salt and saute for 3 to 4 minutes.
  • Add the peanut powder, ajwain, garam masala powder, red chilli powder and stir well.
  • Add mint leaves, coriander leaves, mashed carrot and mix well.
  • Remove from flame.
  • Add the rice and mix again.
  • Shape them into cutlets.
  • Gently roll them in the breadcrumbs and keep aside.
  • Mix the cornflour and maida with enough water to make a pourable paste.
  • Dip the cutlets in this mixture, roll them in the corn flakes and keep them in the fridge for 60 to 90 minutes.
  • Heat oil in a deep frying pan over medium flame.
  • Deep fry the cutlets, one or two at a time, until golden brown.
  • Remove and serve with tomato ketchup.

One Comment

  1. Its looking lovely with all vegetables in it as my childern will love it

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