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5
from 1 vote
Vegetable Rice Cutlet
A great way to use up any leftover rice to make a delicious evening snack.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Course:
Snack
Cuisine:
Indian
Keyword:
evening snack
Ingredients
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
Instructions
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.