Rice patties recipe | Leftover rice cutlet recipe
Rice patties recipe with step by step photos. Vegan and gluten freen no deep fry rice patties with corn and onions
Servings: 10 -12
Calories: 298kcal
Ingredients
- 1 cup cooked rice
- 1 big potato boiled and peeled
- 3-4 tablespoons gram flour
- 1/2 cup boiled corn kernels
- 1 onion finely chopped
- 1/2 teaspoon cumin powder
- 1/2 " ginger + 3 green chilies coarsely ground.
- Salt
- 2-3 tablespoons oil
Instructions
- Take cooked rice in a mixing bowl.
- Add boiled and peeled potatoes to it. Now mash the potatoes and mashed rice together thoroughly.
- Next add crushed ginger chili paste, chopped onions, boiled corn and gram flour. Make a dough by mixing all the ingredients very well. Add some gram flour if the dough is not binding well.
- Make 10-12 equal sized balls and shape each one into a cutlet.
- Heat 2 tablespoons oil in a small kadai. Shallow fry a shaped cutlet in low medium flame until it turns golden brown.
- Shallow fry the remaining cutlets similar way. Serve rice patties hot with sauce or green chutney.
Notes
1. To save time you can deep fry the patties until golden brown. Shallow frying takes time.
2. Make sure to shallow fry in medium flame.
3. You can add grated panner or cheese along with corn if you wish.
2. Make sure to shallow fry in medium flame.
3. You can add grated panner or cheese along with corn if you wish.
Nutrition
Serving: 10g | Calories: 298kcal