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.
5 from 1 vote
Vegetable Rice Cutlet Recipe
A great way to use up any leftover rice to make a delicious evening snack.
Prep Time15mins
Cook Time20mins
Course: Snack
Cuisine: Indian
Keyword: evening snack
Ingredients for Vegetable Rice Cutlet
2cupRice cooked, mashed
1cupMixed Vegetables finely chopped
2Carrotsfinely chopped
1tbspCoriander Leavesfinely chopped
1tbspMint Leavesfinely chopped
2tspGinger Garlic Paste
2 to 3tbspPeanuts powdered
1tspOmam (Ajwain)
1tspGaram Masala Powder
1cupBreadcrumbs
1cupCorn Flakescrushed
2tbspCorn Flour -
2 to 3tbspRed Chilli Powderadjust as per taste
1/4cupMaida
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.
Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker on our website.
1 comment
Its looking lovely with all vegetables in it as my childern will love it