Vegetable Rice Cutlet

A great way to use up any leftover rice to make a delicious evening snack.

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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 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 tbsp Coriander Leaves finely chopped
• 1 tbsp Mint Leaves finely chopped
• 2 tsp Ginger Garlic Paste
• 2 to 3 tbsp Peanuts powdered
• 1 tsp Omam (Ajwain)
• 1 tsp Garam Masala Powder
• 1 cup Breadcrumbs
• 1 cup Corn Flakes crushed
• 2 tbsp Corn Flour -
• 2 to 3 tbsp 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.