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Vegetable Rice Cutlet served on a plate with tomato ketchup on the side
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4.89 from 9 votes

Vegetable Rice Cutlet from Left Over rice (Rice Tikki)

Vegetable Rice Cutlet Recipe are rice cutlets made with boiled rice blended with mix vegetables.
Course Appetizer, Snack
Cuisine Indian
Keyword leftover rice recipes, rice cutlet, rice tikki
Diet Gluten-Free, Vegan, Vegetarian
Method Stovetop
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2
Calories 573kcal
Author Bhavana Patil

Ingredients

  • 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.
    step to mash the cooked rice in the bowl
  • Then add all the ingredients mentioned above except oil.
    step to add vegetables and rice flour
  • Mix mixture with your hand, add more corn flour if mixture is moist.(DO NOT ADD WATER).
    step to make a smooth dough
  • 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.
    step to make a cutlet shape
  • 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.
    step to shallow fry
  • Remove tikkis/cutlets on absorbent paper. Once all done, serve hot Leftover Rice Cutlets with green chutney or ketchup and enjoy…
    Vegetable Rice Cutlet served on a plate with tomato ketchup on the side

Rice Cutlet in Air Fryer

  • To make Rice cutlets in an Air Fryer, line the cutlets on the air fryer basket in a single layer.
    Brush or spray the cutlets with some oil. Air fry in a preheated air fryer at 350°F (176°C) for 12-15 minutes or until they are browned and crispy. Shake them halfway through.

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: 573kcal | Carbohydrates: 73g | Protein: 7g | Fat: 29g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 112mg | Potassium: 983mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3838IU | Vitamin C: 67mg | Calcium: 50mg | Iron: 2mg