Cutlets in Just 20 Minutes: Made from Leftover Rice

Name: Cutlets in Just 20 Minutes: Made from Leftover Rice
Total time: 1200 s
Yield: 3 servings
Cuisine: American
Ingredients: 1 large cup leftover rice (about 1 1/2 cups or 300 grams); 2-3 boiled potatoes, grated; 1 onion, finely chopped; 1/2 green bell pepper, finely chopped; as needed Finely chopped cilantro,; 2 green chilies; 1 teaspoon finely chopped ginger; as needed Bread crumbs,; 1/2 teaspoon chaat masala; 1/3 teaspoon black pepper powder; 1/2 teaspoon dried mango powder (amchur); 1/2 teaspoon red chili powder; 1/3 teaspoon turmeric powder; Salt, to taste; as needed Cooking oil,

Sudha Agrawal @SudhaAgrawal_123

Mumbai

These crispy, crunchy cutlets are made from leftover rice, potatoes, and vegetables, and taste amazing. They're perfect for a quick snack or to enjoy with evening tea. If you have unexpected guests, you can whip these up in no time. Use leftover rice and a few vegetables to make them quickly whenever you like.

Sudha Agrawal @SudhaAgrawal_123

Saved

Ingredients

20 minutes

3 servings

1large cup leftover rice (about 1 1/2 cups or 300 grams)
2-3boiled potatoes, grated
1onion, finely chopped
1/2green bell pepper, finely chopped
as neededFinely chopped cilantro,
2green chilies
1 teaspoonfinely chopped ginger
as neededBread crumbs,
1/2 teaspoonchaat masala
1/3 teaspoonblack pepper powder
1/2 teaspoondried mango powder (amchur)
1/2 teaspoonred chili powder
1/3 teaspoonturmeric powder
Salt, to taste
as neededCooking oil,

Saved

Steps

20 minutes

1

Pulse the rice in a food processor until coarsely ground.
2

Peel and grate the boiled potatoes. Finely chop the onion, bell pepper, cilantro, green chilies, and ginger.
3

Mash the ground rice and potatoes together. Add the onion, bell pepper, green chilies, cilantro, and all the listed spices.
4
5

Mix everything well and shape the mixture into cylinders or any cutlet shape you like.
6

Coat the cutlets well with bread crumbs to make them extra crispy. You can also make the cutlets without bread crumbs, or use crushed poha (flattened rice) instead.
7

Heat cooking oil in a skillet. Fry the cutlets on medium heat until golden brown on both sides.
8
9

Your crispy, crunchy cutlets are ready.
10

Serve the hot cutlets with your favorite chutney or sauce.