Introduction
If you’re looking for a delightful snack that combines the comfort of rice with the vibrant flavors of mixed vegetables and spices, look no further than this Mixed Vegetable Rice Cutlet recipe. These crispy, golden cutlets are perfect for an evening snack or as an appetizer at any gathering, serving as a wonderful treat for vegetarians and non-vegetarians alike. Pair them with refreshing mint-coriander chutney or tangy tamarind chutney, and you’re in for a culinary treat.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice (cooked) | 1 cup |
| Potato (cooked) | 1/2 cup |
| Onion (finely chopped) | 1 medium |
| Green chili (chopped) | 1 |
| Carrot (grated) | 1 medium |
| Fresh coriander (chopped) | 2 tablespoons |
| Turmeric powder | A pinch |
| Red chili powder | 1/2 tablespoon |
| Cumin powder | 1/2 tablespoon |
| Coriander powder | 1/2 tablespoon |
| Garam masala powder | 1/4 tablespoon |
| Bread crumbs | 1/2 cup |
| Salt | To taste |
| All-purpose flour | 1 tablespoon |
| Water | As needed |
| Oil | For frying |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 200 |
| Total Fat | 8g |
| Saturated Fat | 1g |
| Carbohydrates | 32g |
| Dietary Fiber | 3g |
| Sugars | 1g |
| Protein | 4g |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Servings
- Serves: 4
Instructions
-
Prepare the Mixture: In a mixing bowl, combine the cooked rice, mashed potato, finely chopped onion, chopped green chili, grated carrot, and chopped fresh coriander. Mix all the ingredients thoroughly to ensure an even distribution of flavors.
-
Add Spices: To the vegetable mixture, add a pinch of turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, and salt according to your taste. Blend everything well until the spices are fully incorporated.
-
Shape the Cutlets: Once the mixture is well combined, take portions of it and shape them into flat, round patties or cutlets. Set them aside on a plate.
-
Prepare the Coating: In a separate bowl, mix the all-purpose flour with enough water to create a smooth batter. On another plate, spread out the bread crumbs for coating.
-
Coat the Cutlets: Dip each cutlet into the flour batter, ensuring it is well-coated, and then roll it in the bread crumbs to create a crispy exterior. Repeat this process for all the cutlets.
-
Fry the Cutlets: Heat a skillet over medium heat and add oil for frying. Once the oil is hot, carefully place the breaded cutlets in the skillet. Fry them until they are golden brown and crispy on both sides, which should take about 4-5 minutes per side.
-
Serve: Once cooked, remove the cutlets from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Serve the Mixed Vegetable Rice Cutlets hot, paired with mint-coriander chutney and tamarind chutney for a delightful snacking experience.
Conclusion
These Spicy Mixed Vegetable Rice Cutlets are not only easy to make but also incredibly satisfying. Their crispy exterior and flavorful interior make them a perfect addition to any snack table, inviting everyone to indulge. Enjoy these cutlets at your next gathering, and watch them disappear in no time!