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Rice Cutlet, step by step on video
See how well to mash the rice and potato, how to shape and coat the cutlets in semolina, and how hot the oil should be.
7:27 · Recipe video · Cooking with Siddhi
Rice Cutlet is an easy, quick evening snack made from leftover cooked rice. Rice and boiled potato are mashed together with coriander, green chilli, chaat masala, red chilli powder, sesame seeds and ginger-garlic paste, shaped into oval tikkis, coated in semolina and fried until golden.
They take very little time, so they work as a tea time snack, in the kids lunchbox or for breakfast.
Every recipe on Cooking with Siddhi is cooked in my own kitchen before it goes live.
Why you will love these rice cutlets
- Uses leftover rice: a tasty way to finish yesterday’s rice.
- Quick to make: ready in very little time.
- Crunchy semolina coat: crisp on the outside, soft inside.
- Lunchbox friendly: good for tea time, breakfast or the kids lunchbox.
Ingredient notes
- Cooked rice: 1½ cups, mashed well with the potato so they bind.
- Potato: 1 large boiled potato holds the cutlets together.
- Semolina: for coating both sides of each cutlet.
- Bread crumbs: only if the mixture feels moist or sticky, to dry it out.
Rice Cutlet Recipe
Crispy oval cutlets of leftover rice and potato with coriander, green chilli, chaat masala and sesame seeds, coated in semolina and fried until golden. A quick evening snack.
Ingredients
- 1½ cups cooked rice
- 1 large potato, boiled
- 1/4 cup coriander, finely chopped
- 1 tbsp sesame seeds
- 1 tbsp chaat masala
- 1 tbsp red chilli powder
- 2 green chillies, finely chopped or crushed
- 1 tbsp ginger-garlic paste
- Salt to taste
- Semolina to coat the cutlets
- Bread crumbs, only if the mixture is sticky
- Oil for deep frying
Instructions
- Mash the potato. In a mixing bowl, add the boiled potato and mash it evenly.
- Add the rice. Add the cooked rice and mash them together with your hand so they bind well.
- Add the flavours. Add the finely chopped coriander, green chillies, chaat masala, red chilli powder, sesame seeds, ginger-garlic paste and finally salt to taste.
- Mix. Mix everything well with your hand so the spices are evenly combined. If the mixture is moist or sticky, add bread crumbs to dry it out.
- Heat the oil. Set the mixture aside and heat oil in a pan.
- Set up. Keep a plate of semolina, the bowl of cutlet mixture and an empty plate ready.
- Shape. Shape the mixture into small to medium patties or tikkis. I prefer medium oval shapes.
- Coat. Coat each cutlet with semolina on both sides and tap off the excess. Repeat with the rest of the mixture.
- Fry. Deep fry the cutlets, one or more at a time, on a medium-high flame until golden on both sides. Make sure the oil is hot enough, otherwise the cutlets will break.
- Drain and serve. Take them out onto a kitchen towel-lined plate to soak up the extra oil. Repeat with the rest, and serve with green chutney, tomato ketchup and a hot cup of tea.
Recipe by Siddhi Panchal.
Tips for perfect rice cutlets
- Mash the rice and potato together well so the cutlets bind.
- If the mixture is moist or sticky, add bread crumbs to dry it out.
- Make sure the oil is hot enough before frying, otherwise the cutlets will break.
- Tap off the excess semolina after coating.
What to serve with Rice Cutlet
Serve rice cutlets hot with green chutney, tomato ketchup and a hot cup of tea. For a snack platter, add my Sweet Corn Cutlets, Crispy Potato Suji Fingers and Veg Kabab.
Rice Cutlet FAQs
Can I use leftover rice?
Yes. This recipe is made for leftover cooked rice. You need 1½ cups.
Why do my rice cutlets break while frying?
The oil is probably not hot enough. Make sure it is properly hot before you add the cutlets.
What if the mixture is sticky?
Add bread crumbs to dry it out until it is easy to shape.
What do I coat the cutlets with?
Semolina, on both sides. Tap off the excess before frying.
How many does this recipe serve?
It serves 3.
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