Vegetable Rice Cutlets
Ingredients
- 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
Instructions
- Pat dry all the vegetables.
- 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.
- 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.
- Heat the oil in a frying pan on medium high heat. Drop the cutlets slowly into it, taking care not to overlap them.
- 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.
- For best taste serve them hot. Cutlets taste great with cilantro chutney.
Vegetable Rice Cutlet Recipe
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: A Step-by-Step Guide
Prep the Vegetables: For perfect texture, ensure all vegetables are meticulously dried. Pat them dry to remove excess moisture that can affect the final consistency.
Combine Ingredients: Assemble all ingredients in a food processor. Pulse carefully to achieve a cohesive mixture with some texture. Avoid over-processing into a paste.
Shape the Cutlets: Transfer the mixture – it should be a chunky, pliable dough. Divide it into 16 equal portions. Shape each portion into a flat patty, about half an inch thick, for even cooking.
Fry to Golden Perfection: Heat oil in a frying pan over medium-high heat. Add enough oil to submerge half the patty. Gently place patties in the hot oil, ensuring they don’t touch. Fry for 5-6 minutes, turning occasionally, until golden brown.
Drain and Serve: Transfer the golden cutlets to absorbent paper towels to remove excess oil while maintaining crispness.
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.
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 use leftover rice?
Absolutely! Vegetable rice cutlets are a great way to use leftover rice. Just make sure it’s cooked and cooled completely.
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.
How long will they stay fresh?
Store leftover cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or oven until warmed through.
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.
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..
Aswathy, always good to see young kids are cooking I also started helping my mother in kitchen, I think I was eight. answer to your question mix was too soft but why it was bitter sorry I have no answer for that
If I face this kind of issue, I put the stuff in fridge for few hours.
Such an awesome recipe. No one guesses that these are made of rice.
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!!
Dee, I have never freeze them, I don’t have the good answer but what I have done before I fried them half the way and then heated them in oven that comes out good.
Frozen rice not good. Goes soggy ,probably mashed potatoes better for freezing. I would alter recipe add rice flour to potatoes then freeze
Ma,am
Thank you for this recipe.l enjoy watching your lessons.
Thank you
should we boil the potatoes?
Geeta, no need to boil the potatoes
Thank you for the recipe. Are these deep fried or just pan fry (like 1 cm deep oil)?
Margi, I have deep fried these cutlets but you can pan fry
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 .
saran, thank you for such a nice compliment, yes next time try to roll little thin for pinwheels.
Thank you for your great recipes could you please tell me what oil you use to cook vegetable rice cutlets thank ypu
Patricia, I use canola oil for my most of the cooking
Manjula ma’am
My kids loved ur rice cutlets
Thanks for giving wonderful recipes
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.
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
Bindiya, thank you for such nice compliment, you all are my inspiration
vegetables should be boiled or raw
Quratulain Tariq, raw vegetable
should i boil the vegetables before grinding??thank u
shanmathi, don’t need to cook them
ek se badhkar ek mast aahet receipes
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……
Absolutely gorgeous, my whole family loved them. Thank you Manjula 🙂
love this recipe easy to make and everyone loves it have tried with variation of veg….thankyou
AWESOME,VERY TASTY…WILL ADD THIS RECIPE OF YOURS IN MY FAVOURITE RECIPES BOOK..MADAM YOUR RECIPES ARE MIND BLOWING AND TOO YUMMY TO OUR TUMMY..
Mam, i always watched your receipes; and try to make it out; thank u mam,love;
Can I bake these instead of frying, if so do I need to improvise on this recipe?
Hi manjula aunty,
can we add besan in place of corn starch
suneeta patra, that will work texture will be different
Mam your recipe is great but what if we don’t have a food processor??
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
Kelly,
I use canola oil
Is it not better to use organic peanut coconut or mustard oil instead of canola oil? The information on canola oil is not good.
I prepared it today. Soo tasty. My kids liked alot. Tq mam
mam can we boiled all vegetables and patato
is there a substitute for cornstarch
Sreelatha, I used corn starch as a binder, use maida
Very nice and easy recipe
Sorry I just noticed the same question on youtube, so I know now. Uncooked potatoes.
I am going to make them this Sunday! Yummie
Looks lovely these patties. I was wondering are the potatoes raw or cooked before adding!
Can I make these a day in advance.
Its really one of my best dish
good
Good receipe
I like this recipe…it’s so easy….i will try for my son…
Hi,
Is there a substitute for potato?
Please let me know soon.
Thanks.
Recipes r easy to make
Good cook
Nice
NICE
Like your recepies.tried some.
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.
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.
Ya her recipe are nice if here any mistake than no problem
Live wire recipes. Just fabulous.