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Vegetable Rice Cutlets

Vegetable rice cutlets are great as an appetizer or snack for any get together. These cutlets are made with rice blended with mixed vegetables. This is an easy and quick recipe to make. Vegetable rice cutlets are crisp outside and soft inside. Try it!

Recipe will make 16 cutlets and will serve 4.

Preparation time 20 minutes

Cooking time 15 minutes

Ingredients:Vegetable Rice Cutlets Recipe by Manjula

  • 2 cups cooked rice
  • 1 small potato peeled and cut in small pieces
  • 1 cup mixed vegetables cut into very small pieces (green beans, bell pepper and carrot)
  • 2 teaspoon ginger chopped
  • 1/2 teaspoon red chili powder, adjust to taste
  • 1-1/2 teaspoons salt
  • 1 teaspoon cumin seeds
  • 1 tablespoon corn starch
  • Oil to fry

Method

  1. Pat dry all the vegetables.
  2. Put all the ingredients in food processer and mix for about half a minutes. Mix should not become like paste and you should be able to see all the vegetables.
  3. Remove from the food processer, rice mix will be textured of chunky soft dough. Divide the mix into 16 pieces and roll them into flat patties about 1/2 inch thick.
  4. Heat the oil in a frying pan on medium high heat. Drop the cutlets slowly into it, taking care not to overlap them.
  5. Fry the cutlets until they are golden brown, turning occasionally. This should take about 5 to 6 minutes. Take them out over a paper towel.
  6. For best taste serve them hot. Cutlets taste great with cilantro chutney.

Enjoy!

Vegetable Rice Cutlet Recipe

Introduction:

Vegetable Rice Cutlet is a delectable appetizer that is not only gluten-free but also suitable for both Krishna Janmashtami and Navaratri celebrations. This snack is prepared by combining cooked rice with various finely chopped vegetables, forming a mixture that is then shaped into patties and fried until golden brown. Being vegan-friendly, these cutlets cater to a wide range of dietary preferences. 

They serve as delightful snacks or appetizers, perfect for any occasion or gathering. In this guide, we will explore the delightful world of Vegetable Rice Cutlets. These savory treats are perfect for any occasion, whether you’re hosting a party or simply craving a flavorful snack. Packed with wholesome ingredients and bursting with flavor, these cutlets are sure to be a hit with your family and friends.

How to Make Vegetable Rice Cutlet:

Making Vegetable Rice Cutlets is easier than you might think. Follow these simple steps to create your own batch of delicious cutlets:

Preparation of Ingredients:

  • Start by gathering all the necessary ingredients for the cutlets. This includes cooked rice, boiled potatoes, mixed vegetables, bread crumbs, and spices such as cumin seeds, coriander powder, and garam masala. Chop the vegetables finely to ensure even distribution of flavors.

Mixing and Seasoning:

  • In a large mixing bowl, combine the cooked rice, mashed potatoes, chopped vegetables, and spices. Mix everything thoroughly to ensure that the flavors are well incorporated. Adjust the seasoning according to your taste preferences.

Forming the Cutlets:

  • Once the mixture is well combined, take small portions of it and shape them into round or oval-shaped cutlets. You can also get creative and form them into different shapes if you prefer. Ensure that the cutlets are compact and hold their shape well.

Coating with Bread Crumbs:

  • Spread bread crumbs on a plate. Take each cutlet and coat it evenly with bread crumbs, pressing gently to adhere the crumbs to the surface. This will give the cutlets a crispy texture when fried.

Frying the Cutlets:

  • Heat oil in a pan over medium heat. Once the oil is hot, carefully place the coated cutlets into the pan. Fry them until they turn golden brown and crispy on all sides. Make sure to flip them occasionally for even cooking.

Draining and Serving:

  • Once the cutlets are cooked to perfection, transfer them to a plate lined with paper towels to drain any excess oil. Serve hot with your favorite dipping sauce or chutney. Enjoy the crispy exterior and flavorful interior of these delicious Vegetable Rice Cutlets!

Variations:

You can customize Vegetable Rice Cutlets according to your preferences and dietary restrictions. Here are some variations to try:

  • Spicy Variation: Add chopped green chilies or a dash of chili powder to the mixture for an extra kick of heat.
  • Cheesy Variation: Mix in grated cheese to the filling mixture for a gooey and indulgent twist.
  • Vegan Variation: Replace potatoes with mashed chickpeas or sweet potatoes for a vegan-friendly option.
  • Gluten-Free Variation: Use gluten-free bread crumbs or crushed cornflakes for coating to make the cutlets suitable for those with gluten intolerance.

Benefits:

Vegetable Rice Cutlets offer numerous benefits, making them a wholesome and satisfying snack option:

  • Nutrient-Rich: Packed with a variety of vegetables, rice, and spices, these cutlets are a nutrient-rich snack option that provides essential vitamins, minerals, and fiber.
  • Versatile: You can enjoy Vegetable Rice Cutlets as a standalone snack, appetizer, or even as a side dish with meals.
  • Kid-Friendly: Children often love the crispy texture and mild flavors of these cutlets, making them a great way to sneak in some extra veggies into their diet.
  • Make-Ahead Option: You can prepare the mixture for the cutlets in advance and refrigerate it until ready to use, making them a convenient option for busy days or entertaining guests.

FAQs:

Can I bake the cutlets instead of frying them?

  • Yes, you can bake the cutlets in a preheated oven at 375°F (190°C) for 20-25 minutes or until they are golden brown and crispy.

Can I freeze the cutlets for later use?

  • Yes, you can freeze the uncooked cutlets in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container for up to 3 months. Thaw them in the refrigerator before frying or baking.

Can I use leftover rice for this recipe?

  • Absolutely! Using leftover rice is a great way to reduce food waste and create delicious Vegetable Rice Cutlets. Just make sure the rice is not too wet, and adjust the seasoning accordingly.

For more delicious recipes, visit Manjula’s Kitchen and explore other Recipes. If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Paneer Tikka Masala Recipe, Chana Chaat (Spicy Chickpea Salad) Recipe, Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe, Raj Kachori (Crunchy Chaat) Recipe, Vegetable Biryani Recip. These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.


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59 thoughts on “Vegetable Rice Cutlets

  1. hi manjula aunty….i am aswathy. i am twelve yrs old. i love your website. i try your dishes…..like taco samosa,samosa,vegetable biryani and so on. they are very interesting. but today when i tried it the mix became too moist…so that i could not roll it and it was bitter too.. i dont know what to do….i added some sooji to make it thicker..

  2. Can I freeze them Abd then cook them? Leave them to defrost a bit first or partly fry them and freeze and fry them off at end because I am doing a big fair for 12 days and need to do a big batch , what do you recommend?? Please!!

  3. Hi aunty ,
    I’m saran vasudev .I myself am a chef and a vegetarian .but recently I came across your Fb page and for last three days I tried few snacks and few curries at home .the way you explain it is really helpful , easy cook recipes and I think I must consider you as my veg guru of Indian cooking .I cook as it was my profession.I do run a restaurant also will try including your snacks in our menu .with a courtesy to you and will definitely share to other friends of mine .my mom ,sister and wife used to help me as we decide our menu for tommrw after eating we always say thanks to manjula aunty .I would like to be in touch .I’m giving my mail I’d here ..
    When I made the samosa pinwheels I felt that the outer dough part is Lil thick .can I reduce the thickness as I was confused because the fulling was Lil heavy .
    Keep up your good work …all d best .
    Regards ,love ,prayers and wishes to you and your family …
    N thanks again for giving us such yummy recipes .you can really become a teacher as you have got that patience and pleasant face as I can make out that each recipe is your baby .take care ..hats off aunty .

  4. What do you do with the oil afterwards. I do not usually cook with fried foods. Thank you. I really enjoy your recipes and cannot wait to try this one.

  5. Hi Manjula-ji, Thank you so much for brightening my family’s life. Your recipes are all so wonderful. You’ve inspired me to cook over and over again. I love your videos, they are so easy to follow. You look like a very warm and kind person at heart! Your lovely smile always makes me smile too.
    -Bindiya Bodian

  6. Your all recipes r delicious .easy to prepare have tried many n the easy one is paneer potato tots….thks a lot fpr sharing recipes ..keep on sharing ur recipes with new invention……

  7. Thank you for this recipe. I enjoy watching your lessons.
    I’m wondering what type of oil you use for frying; is it vegetable, peanut…?
    Thank you

  8. the word need to be pronounced finely not finally. meaning finely chopped not finally chopped. hope you didn’t mind. thanks for your wonderful recipes. we tried a lot and they turned out so good.

    1. really? what’s the need to be so nit pickey, what is your point and what are you trying to accomplish? Manjulaji’s recipes are wonderful with easy to follow instructions.

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