Vegetable Rice Cutlet from Leftover Rice

Vegetable Rice Cutlet Recipe or Tikki are rice cutlets made with leftover cooked rice blended with mixed vegetables. It serves as a great party appetizer. Serve these rice and potato cutlets with green chutney or ketchup.

Cutlets are a popular appetizer or snack in Indian cuisine. They can also be used as veggie patties for a vegetable burger or make tikki chats.

These vegetable cutlets are shallow pan-fried with very little oil to make them healthy. You can also bake, air fry, or deep fry these cutlets.

How to make Vegetable Rice Cutlet from leftover rice

Take a mixing bowl. Add cooked rice and mash it with a spoon or hand till soft.

Then add all the ingredients mentioned above except oil.

Mix the mixture with your hand. Add more cornflour if the mixture is moist. (DO NOT ADD WATER).

Grease your palm with a teaspoon of oil so that the mixture does not stick. Now make a small lemon-sized ball, flatten it between your palm, and make round-shaped cutlets / tikki.

Use the same process for the remaining mixture and make more cutlets.

Heat oil in a Tawa. Once the oil heats enough, carefully place 4-5 tikkis in hot oil and shallow fry it on medium flame until the sides become golden brown.

Remove vegetable rice tikkis on absorbent paper. Once all done, serve rice and potato tikki hot with green chutney or ketchup and enjoy.

Variations to make Rice Cutlet

• You can add grated beetroot, chopped methi leaves to make the dish more healthy.
• Use cooked Brown rice instead of white rice for healthier choices.
• You can also add ½ cup of cooked quinoa to make quinoa rice cutlets.
• You can also make this rice cutlet without boiled potato by replacing potatoes with powdered rolled oats, crumbled paneer, chickpea flour, poha, or bread crumbs for binding.

Other healthy Snack Recipes

• Makhana Chivda
• Corn Bhel
• Mexican Style Golgappa with Fruit Pani
• Corn Pakoda
• Airfryer Beetroot Cutlet/Tikki
• Maddur Vada

Tried this recipe?Don’t forget to give a ★ rating below

Vegetable Rice Cutlet from Left Over rice (Rice Tikki)

Bhavana Patil

Vegetable Rice Cutlet Recipe are rice cutlets made with boiled rice blended with mix vegetables.

4.89 from 9 votes

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Servings: 2

Calories : 573

Course: Appetizer, Snack

Cuisine: Indian

Diet: Gluten-Free, Vegan, Vegetarian

Method: Stovetop

Prep Time : 15 minutes

Cook Time : 5 minutes

Total Time : 20 minutes

Ingredients

  

1x2x3x

• 1 cup leftover rice or fresh cooked rice
• 1 large potato (about ½ cup) boiled and mashed potato
• ¼ cup carrot grated
• ¼ cup onion finely chopped
• ¼ cup capsicum finely chopped
• ¼ cup spinach (palak) finely chopped
• 1 tablespoon green beans finely chopped
• 2 tablespoon coriander chopped
• 1 green chili finely chopped
• 3 tablespoon cornflour (You can use roasted gram/besan flour or rice flour too)
• ¼ teaspoon turmeric powder
• ½ teaspoon red chili powder
• 1 teaspoon ginger grated
• 1 teaspoon chaat masala powder
• ½ teaspoon garam masala powder
• juice of ½ lemon
• salt to taste
• ¼ cup oil to shallow fry

Instructions

 

• Take a mixing bowl. Add cooked rice and mash it with spoon or hand till soft.
• Then add all the ingredients mentioned above except oil.
• Mix mixture with your hand, add more corn flour if mixture is moist.(DO NOT ADD WATER).
• Grease your palm with a teaspoon of oil so that mixture does not stick.
• Now make small lemon size ball, flatten it between your hand palm and make round shaped cutlets/tikki.
• Use same process for remaining mixture and make more cutlets.
• Heat oil in a tawa. Once oil heat enough, place 4-5 tikkis in hot oil carefully and shallow fry it on medium flame till sides become golden brown.
• Remove tikkis/cutlets on absorbent paper. Once all done, serve hot Leftover Rice Cutlets with green chutney or ketchup and enjoy…

Notes

1. You can add grated beetroot, chopped methi leaves to make dish more healthy.
2. Use cooked Brown rice instead of white rice for healthier choice.
3. You can also add ½ cup of cooked quinoa to make quinoa rice cutlets.
4. You can also make this rice cutlet without boiled potato by replacing potatoes with powdered rolled oats or crumbles paneer or chickpea flour or poha or bread crumbs for binding.

Nutrition

Calories: 573kcalCarbohydrates: 73gProtein: 7gFat: 29gSaturated Fat: 2gTrans Fat: 1gSodium: 112mgPotassium: 983mgFiber: 7gSugar: 5gVitamin A: 3838IUVitamin C: 67mgCalcium: 50mgIron: 2mg

Keyword leftover rice recipes, rice cutlet, rice tikki

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