Vegetable Rice Cutlet from Leftover rice

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

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

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

VARIATIONS TO MAKE VEG RICE CUTLETS:

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 1/2 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.

HOW TO MAKE VEGETABLE RICE CUTLET FROM LEFTOVER RICE STEP BY STEP

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

2.Then add all the ingredients mentioned above except oil.

3.Mix mixture with your hand, add more corn flour if mixture is moist.(DO NOT ADD WATER).

4.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.

5.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.

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

CHECKOUT OTHER HEALTHY SNACK RECIPES

Makhana Chivda

Corn Bhel

Mexican Style Golgappa with Fruit Pani

Corn Pakoda

Airfryer Beetroot Cutlet/Tikki

VEGETABLE RICE CUTLET FROM LEFTOVER RICE RECIPE CARD

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Vegetable Rice Cutlet from Left Over rice|Rice Tikki

Vegetable Rice Cutlet Recipe are rice cutlets made with boiled rice blended with mix vegetables.It serves as a great party appetizer.

5 from 5 votes

Print Pin Rate

Course: Appetizer, Snack

Cuisine: Indian

Keyword: appetizer, evening snack, healthy, leftover rice recipes, rice cutlet, rice tikki, tea time snacks, vegan

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: 2

Author: bhavana

Ingredients

• 1 cup leftover rice or fresh cooked rice
• 1 large large potato (about 1/2 cup) boiled and mashed potato
• 1/4 cup grated carrot
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped capsicum
• 1/4 cup finely chopped spinach/palak
• 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).
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 teaspoon ginger grated
• 1 teaspoon chaat masala powder
• 1/2 teaspoon garam masala powder
• juice of ½ lemon
• salt to taste
• 1/4 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 1/2 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.

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