This Rice and veggie cutlet shouts out so very leftover management. Something to do with your leftover rice, and something quick to give in your child’s lunchbox. When my son was going to school, I used to make it in the morning. Of course I keep the boiled potatoes handy, or else you can quickly boil the potatoes in a pressure cooker, mash it with leftover rice, some onions and masalas and coat nicely with bread crumbs. Shallow fry in white oil and you are done.
- Leftover rice – 1 cup
- Potatoes – 1, boil and mash it
- Cauliflower florets – few, boiled
- Onion – 1, chopped
- Grated cheese – 1 tbsp
- Capsicum – 1/2 , chopped
- Green chilli – chopped
- Salt, cumin powder, coriander powder
- Egg – 1
- Breadcrumbs – as required
- White oil
How to make Rice and veggie cutlet:
Mash the cooked rice along with boiled potato and cauliflower. Then add the chopped onion, capsicum, grated cheese along with chopped chillies and mix it really well. Don’t forget to add salt. I have added half teaspoon of cumin and coriander powder too.
Take the breadcrumbs in a flat bowl and sprinkle some salt into it. In another bowl, beat the egg.
Now take a handful of the rice veggie mash, flatten it a bit. Deep it into the beaten egg and then roll it in the breadcrumbs to make the cutlet. Keep aside.
Repeat the process till all the cutlets are prepared. Keep them refrigerated.
Shallow fry in a non stick frying pan over medium to low heat till the cutlets turns nicely broen from all sides.
Serve hot with your choice of sauce with a nice salad.
Other cutlet recipes are available here.