Often, some rice is left over from lunch or dinner. Most people reheat it and eat it or throw it away. But did you know that you can use this leftover rice to make a wonderful snack that's crispy on the outside and soft on the inside?

Yes, we're talking about rice cutlets. Rice cutlets are not only easy to make, but they're also loved by everyone, from children to adults. Let's learn the step-by-step recipe.

Ingredients
Cooked rice - 2 cups
Boiled potatoes - 2 medium-sized
Finely chopped vegetables - 1/2 cup (carrots, bell peppers, and boiled peas)
Green chilies and ginger - finely chopped or paste
Spices - 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala, 1 teaspoon chaat masala, and salt to taste
For binding - 2-3 tablespoons of gram flour or cornflour
Breadcrumbs - to make the cutlets extra crispy
Oil - for frying

Method
First, take the cooked rice in a large bowl. Mash it slightly with your hands so that it becomes a little sticky. Now add grated boiled potatoes to it. The potatoes bind the rice together.

Now, add finely chopped vegetables of your choice, ginger-chili paste, and all the dry spices to this mixture. Finally, add gram flour or cornflour for binding.

After this, apply a little oil to your hands so that the mixture does not stick. Now take a small amount of the mixture and shape it into your desired shape; you can make them round or oval.

Coat the prepared cutlets thoroughly in breadcrumbs. This will help them absorb less oil during frying and make them crispy on the outside.

Heat oil in a pan. When the oil is moderately hot, gently add the cutlets. Fry them over medium heat so they cook through. When they are golden brown on both sides, remove them to a kitchen towel.

PC Social Media