Today I will be making vegetable rice cutlets. They are delicious appetizer or snack. Great for any get together. These cutlets are made with rice blended with vegetables. This is a quick and easy recipe to make. Vegetable rice cutlets are crisp outside and soft inside. This recipe will serve 4. To make vegetable rice cutlets we will need: 2 cups cooked rice.
This is a good time to use your left over rice. 1 small potato, peeled and cut into small pieces and this should make about 1/2 cup of cubed potatoes. 1 cup mixed vegetables cut into very small pieces I am using green beans, bell pepper and carrot. 2 teaspoon ginger finely chopped 1/2 teaspoon of red chilli powder 1.5 teaspoons of salt 1/2 teaspoon of cumin seed (jeera) 1 tablespoon cornstarch We also need oil to fry. I will put all the ingredients in food processor to make a mix for cutlets. We are going to just blend them for about half a minute. We are not making a paste we are just crushing everything. So you should be able to see the pieces of vegetables. So here we go. Rice Vegetables Potatoes Ginger Cumin seed Chilli powder Salt And cornstarch So this is a very easy recipe. Just blend it. Stop and blend it again. Stop And now I am just going to see if everything is looking good. So mix is looking good. Like I said we don’t want to make a paste it should be just crushed and we should be able to see all the vegetables. I just want to see if it is dry enough. It looks little more moist. So I am going to add 1 more tablespoon of cornstarch. And just mix it for a few seconds. Check it again. And it looks really good. So I am able to make the cutlets. Mix is ready for vegetable cutlet. So I will make about 16 patties and they should be about 1/2 inch thick. I have oiled my palm. So that’s way it is easy to roll the patties. So take about golf ball size mix and just lightly roll. This should be about half an inch thick. So this looks good. So make all of them the same way. I am ready to fry the vegetable rice cutlets. Heat is on, medium high. Oil should be moderately hot. Oil is hot so you can put the cutlets and cutlets should sizzle as you are putting them in. Don’t over crowd it. They shouldn’t overlap. That’s about it. Cutlets should take about 6 minutes and they should be nicely brown both side and you do have to turn them over 2-3 times. So it has been about 2 minutes. So I will turn them over. And it’s about 4 more minutes to go. So this has been 6 minutes and cutlets are looking really good. It’s golden brown from both the sides. So I am ready to take them out. And they are ready to serve. I like to take them out over the paper towel so that way it absorbs the extra oil. Spicy vegetable rice cutlets are looking great. They taste delicious. They are crunchy outside and soft inside. I like to serve them with cilantro chutney. I will serve these cutlets to my friends with tea. Enjoy. Thank you. Till we meet again, check out more recipes on manjulaskitchen.com. Also look for my eBook on Amazon.
‘Best of vegetarian Indian cooking’