Recipe of Leftover Rice Cutlets

What do you do with leftover rice? Our large hearts and good feeding intentions sometimes get us to cook a larger portion of rice leading to leftovers.
This time I decided to put together a healthy snack recipe of Rice cutlets for an evening snack.

Here the cooked rice will be mixed with veggies and spices and is pan-fried. The rice cutlets come out well done on the outside and soft inside. Delicious and have to be served nice and hot. 

Here is how to do leftover rice cutlets. This recipe will make 12 to 15 palm-size cutlets. The preparation and cooking time of this dish is not more than 30 minutes, so it can be made just half-hour prior to tea time.

Ingredients 

 2 cups of leftover cooked rice

1 finely chopped onion
1/2 cup grated carrot
1/2 grated beetroot
1 boiled and mashed potato
1 chopped green chilly
2 tbsp gram flour
2 tbsp chopped coriander leaves
1/2 tsp red chilly powder
Pinch of sugar
1tsp lime juice
Salt to taste
Oil for shallow frying

Method 

1. Take a mixing bowl and add the two cups of cooked rice. Mash lightly with the back of a spoon.

2. Add in finely chopped onions, chopped green chilies, coriander leaves, mashed potato, grated carrot, and beetroot. Give it a stir.

3. Add the salt, sugar, lime juice, dry spices and gram flour. Now knead with your hands to make a dough.

4. The dough should not be sticky.  Check it by rolling on your palm to make a ball. If it sticks you can add a little more gram flour.

5. Now divide the dough into small round balls and flatten with your palm.

6.  Make oval shape cutlets, this is something different than the regular round Tikki shaped ones.

7. Take a non-stick frying pan, add a little oil to cover the bottom. When the pan is hot add the cutlets and brown them on one side.

8. Now flip them over and cook on the other side. This can be done on the slow flame so that the cutlets cook through.

9. Remove them on a dish. Now serve it with a vegetable salad and tomato ketchup at tea time.

Note

You can avoid the beetroot and add grated cabbage instead.

If you not having gram flour at home, substitute it with rice flour or bread as a binding agent.

Another variation for this recipe would be making ladoo shaped balls of the dough and dipping it in egg batter to deep fry them. This can be savored at mealtime.

The best part of this recipe is the experience of savoring it. It is so yummy that no one can tell it's made from leftover rice.

 

If you have a unique leftover rice recipe, I would love to hear from you on anahitairani200@gmail.com. And can invite you to do a guest post on my Blog.

Till then, keep it simple yet yummy for your family. 🍳🥘🍲🥣🥗

You can also check recipes for - Veg Shammi Kebabs 
                                                  - Spicy Mince Kebabs
 

Indian Spiced Sweet Potato Patties

Hello friends,
I am back with another simple yet delicious winter recipe today.
Sweet Potato is eaten with relish by kids and adults. The sweet taste and texture is similar to a potato. This makes it so likeable. Sweet potato is especially seen in abundance during the winter season. The carts that sell roasted sweet potato is a common sight on street corners, just as the corn on the cob carts are, during monsoons.

Sweet potatoes are low in sodium and are a very good source of fibre,  carbohydrates, proteins, calcium and vitamins. It makes a healthier alternative to potatoes. Today, I experimented with sweet potato to create a patties/tikki.



This one is quick and easy to prepare, can be served as an healthy evening snack. Serve it with a combo of green chutney, tomato sauce, mayo, or curd dip. Any which way, it will only enhance the taste further.

Ingredients

One kg sweet potatoes
1 tsp garam masala
1 green chilly (finely chopped)
1 tsp coriander powder
1 small onion ( finely chopped) This is optional
1 tsp  black pepper powder
A few chopped coriander leaves
Juice from one lime
2 bread slices
Salt to taste
Oil for shallow fry

Method


1.  Wash the sweet  potatoes  thoroughly. Place the unpeeled potatoes in a pressure cooker. Add two cups of water and close the lid. Pressure cooker this for 3 whistles over high heat. Cook until potatoes are soft and tender.

2. Now drain, cool, and peel potatoes.

3. Put the potatoes in a large bowl. Add onion, salt, garam masala, coriander powder, pepper, chopped green chilly, and coriander leaves.

4.  Mash the sweet potatoes by hand or with a large fork. See that no lumps are formed.

5. Now take the bread slices and add to a bowl of  water, squeeze out the water and then add to the sweet potato mixture.

6. Shape the potato mixture into flat round or oblong  patties.
Maximum  2 or 3 inches in diameter.

7. In a frying pan, heat a little oil over medium heat.

8. Fry the sweet potato patties until golden brown on both sides.

9. Add oil if need be for the next batch of cutlets while frying. As sweet potato is already cooked you don't need to deep fry.

10. Now serve this with ketchup, mayo or chutney.

Note

You can serve it at meal time as a side dish.

Or make a toasted sandwich with green chutney and sliced tomato in addition to the cutlet filling.  This tastes delightful.

Easy Chicken cutlets recipe.

Hello friends,

I am so glad my recipes are being appreciated. This is motivating me try more interesting dishes which I can share with you all. Basically I don't like to spend too much time in the kitchen yet want to plate something interesting at meal time. That is my main theme behind my recipe posts.

Sometimes my husband and me are happy having soup and sandwiches for dinner instead of the routine sabzi roti. So mid week, I tried out an easy chicken cutlet recipe. While adding ingredients that are semi cooked, you don't have to deep fry the cutlets. So check out the ingredients and recipe below.

Ingredients

1/2 kg boneless chicken
1/2 tbsp ginger garlic paste
2 potatoes
1 onion
1 chilly
few coriander leaves
1/2 tsp garam masala
2 slices bread
Salt
pepper
2 eggs
1/2  cup oil for frying

Method

1. Boil the chicken with salt, pepper and ginger garlic paste until done. ( keep the stock to make a soup)

2. Boil the potatoes and mash it.

3. Now shred the chicken, add the mashed potato and bread slice. 

4. With a heavy hand knead it like a dough, mix in chopped onion, chilly, coriander leaves, garam masala and salt to taste. (taste and add salt as salt is present in chicken and bread too).

5. Egg is the binding agent so that the cutlets dont fall apart while frying, There are two variations to mix in the eggs. You can mix it in the dough or beat it and coat it in egg while frying. I personally like the second variation as it gives a good egg coating to the cutlet.

6. Now shape the cutlets in round shapes.

7. Dip into the beaten egg and shallow fry in a pan on both sides till golden brown.

Serve it with ketchup or chutney and enjoy it garma garam. And if Rain Gods shower their blessings you will enjoy it even more in the awesome mausam.