Rice and Potato Cutlets
These Rice and Potato Cutlets are a tasty treat as a tea time snack or you can also serve them as an appetizer. They are crispy outside and soft inside. This is a quick and easy recipe and a good way to use left over rice.
- 1 cup rice (cooked)
- 1 cup potatoes (boiled, peeled, and shredded)
- 1/2 tsp salt
- 1/2 tsp cumin seeds (jeera)
- 1 Tbsp green chili (chopped)
- 1 tsp ginger (finely chopped)
- 2 Tbsp cilantro (finely chopped, hara dhania)
- 1/4 tsp fresh lemon juice
- In a bowl mash the rice, rice should be semi mashed add potatoes mix it well now add all the other ingredients, salt, cumin seeds, green chilies, ginger, cilantro and lemon juice. Mix should be firm and will be consistency of a sticky dough.
- Grease your palm and divide them into 12 pieces I wanted to make them in small size. Roll them in patties.
- Heat the oil in a frying pan on medium high heat. Frying pan should have about 1” of oil. Oil should be moderately hot. Test the oil putting a small piece of mix, this should up right of way. 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 minutes. Take them out over a paper towel.
- For best taste serve them hot. Cutlets taste great with cilantro chutney.
- Potatoes should be not over cooked, that will make mix soft and cutlets can break in the oil while frying.
- If oil is not hot enough cutlets will be greasy. Rice and potato min should not be very soft otherwise cutlets will break in oil.
Rice and Potato Cutlets Recipe Expansion
Introduction to Rice Potato Cutlet Recipe
Welcome to an expanded version of the Rice Potato Cutlets recipe from Manjula's Kitchen! These delightful cutlets are a perfect way to make the most of your leftover rice while indulging in a crispy, flavorful snack. If you've been wondering how to transform your surplus rice into something delicious, look no further. Let's dive into the expanded recipe, exploring tips, variations, benefits, and frequently asked questions along the way.
Tips for Perfect Rice Cutlets
- Choosing the Right Rice: For the best results, opt for cooked leftover rice that is slightly dry. This texture helps in binding the ingredients together, resulting in firmer cutlets.
- Flavor Enhancement: Enhance the flavor of your cutlets by adding various spices like cumin powder, garam masala, or chaat masala to the mixture. You can also incorporate finely chopped herbs like cilantro or mint for a refreshing twist.
- Crispy Coating: Achieve a crispy exterior by coating the cutlets in breadcrumbs or semolina before frying. This not only adds texture but also prevents them from becoming soggy.
- Oil Temperature: Maintain the oil at a moderate temperature while frying to ensure even cooking and a golden-brown crust. Avoid overcrowding the pan, which can lower the oil temperature and lead to greasy cutlets.
- Make-Ahead Option: Prepare the cutlets ahead of time and refrigerate them for up to a day. This makes them perfect for parties or quick snacks whenever cravings strike.
Variations of Rice Potato Cutlet
- Vegetable Medley: Incorporate finely diced vegetables like carrots, peas, or bell peppers into the mixture for added color and nutrition. Sauté them briefly before mixing with the rice and potatoes.
- Cheesy Delight: Add grated cheese to the mixture for a gooey, indulgent filling. Cheddar, mozzarella, or paneer are excellent choices that melt beautifully when fried.
- Spicy Kick: Boost the heat by including chopped green chilies or a dash of chili powder in the mixture. Adjust the spiciness according to your preference for a flavorful kick.
- Protein Power: Amp up the protein content by adding cooked lentils, chickpeas, or tofu to the mixture. This not only enhances the nutritional value but also adds a satisfying texture.
Benefits of Rice Cutlets
- Utilizes Leftovers: This recipe provides a creative solution for using up leftover rice, minimizing food waste while creating a delicious snack or appetizer.
- Budget-Friendly: With simple ingredients that are often already available in the kitchen, rice cutlets offer an economical way to enjoy a satisfying dish without breaking the bank.
- Customizable: The versatility of this recipe allows for endless variations to suit individual tastes and dietary preferences. Whether you prefer a mild flavor or crave something spicy, you can customize the cutlets to your liking.
- Kid-Friendly: Children tend to love the crispy texture and mild flavors of rice cutlets, making them a convenient option for family meals or lunchboxes.
FAQs about Leftover Rice Cutlet Recipe
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Can I freeze the uncooked cutlets?
- Yes, you can freeze the uncooked cutlets for later use. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container. When ready to cook, thaw them in the refrigerator overnight before frying.
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Can I bake the cutlets instead of frying them?
- While frying yields the crispiest results, you can bake the cutlets for a healthier alternative. Arrange them on a baking sheet lined with parchment paper and bake in a preheated oven at 375°F (190°C) for 25-30 minutes, flipping halfway through, until golden brown.
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Can I use brown rice instead of white rice?
- Yes, you can substitute brown rice for white rice in this recipe. Keep in mind that brown rice has a firmer texture, so you may need to adjust the amount of potato or binding agent accordingly.
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What dipping sauces pair well with rice cutlets?
- Rice cutlets pair well with a variety of dipping sauces, such as mint chutney, tamarind chutney, or ketchup. Get creative and experiment with different flavors to find your favorite combination.
Exploring Other Recipes on Manjula's Kitchen
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, Chana Chaat (Spicy Chickpea Salad), Pav Bhaji (Spicy Vegetable Hash with Buns), Raj Kachori (Crunchy Chaat), Vegetable Biryani
Comments
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Bhatia
October 9, 2020 at 10:31 amHi Manjula. Nice recipe. Can rice flour be used in place of cooked rice?
Lila
July 16, 2019 at 12:51 pmVery nice recipe east to follow i am your fan ????????????????
Saket
July 15, 2019 at 11:35 pmIs that shallow frying or deep frying?
Sri
July 14, 2019 at 6:52 amExcellent quick snack….my daughter loved it
Yamini
January 16, 2019 at 3:42 amhi Manjula, Can I fry these in air fryer? Thanks for the awesome recipe.
Manjula Jain
January 22, 2019 at 11:56 pmYamini, I have never tried air fryer, but I think it should work
Kalpana Poonsamy
December 15, 2018 at 2:02 amI would like to know if I can freeze it please
Manjula Jain
December 21, 2018 at 8:03 amKalpna, yes that will work.
prasad salaskar
July 7, 2018 at 12:51 amAwesome recepie loved it
Usha
February 2, 2018 at 6:27 amReally loved the recipe.
Usha
February 2, 2018 at 6:26 amVery nice recipe. I tried it at home and all my family members loved it. Thanks for sharing.
Jill
January 31, 2018 at 1:55 pmA friend recently shared this recipe and my family enjoyed the taste. Thank you!
Deepa Sharma
January 30, 2018 at 3:02 amThank you, Manjula Ma’am for amazing recipes. I just started cooking a few months back and I follow your recipes. I am not very good in cooking, but I try my best.
Keep Sharing
Sandro Scaini
January 9, 2018 at 6:23 pmManjula, you are fabulous. I began learning Indian cooking from you and I’m still with you.
These cutlets are next on my list. Thank you.
Manjula Jain
January 10, 2018 at 12:45 amSandro, Thank you, it mans lot to me.
Deepti
January 4, 2018 at 1:58 pmDelicious! I made these cutlets on New Year eve and it was a hit with my 2 year old son, my husband and father in law! Thank you for the awesome recipes!!
Alex Newell N.D.
December 26, 2017 at 4:01 amTasted great, thank you! I cooked mine in an air fryer – 10 minutes at 200 degrees.