We all love evening snacks especially if it is crispy cutlets. Chawal ke cutlet or veg rice cutlet are versatile and best way to sneak in vegetables with picky kids. They are a great party appetizer or whipped up as a quick and satisfying meal whenever you’re in a hurry. Additionally, it’s an amazing way to minimize food waste and explore different flavors. You can cut delicious cutlet in desired shape too and serve it to children who love various shapes in their lunch box.
When leftover cooked rice is patiently waiting in the fridge, why not turn it into something extraordinary with these flavorful, crispy hot cutlet? Combine day-old rice with veggies of your choice, herbs, and spice powder for a delightful snack or light meal. And the best part is? We’re air-frying these vegetable cutlets instead of frying, so they do not have excess oil. Serve this easy snack recipe with tomato sauce, tamarind chutney or green chutney.
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Ingredients
- Cooked rice - Use any leftover rice, I like to use the rice & quinoa mix
- Boiled potatoes - Boil the potatoes, allow them to cool down and use it in the cutlet
- Veggies - Such as raw carrot, beetroot
- chopped ginger - optional
- Oil for brushing - You will only need the oil for brushing
- Salt -as per taste
- Garam masala - You can use this as per your liking.
See recipe card for quantities.
Step by step instructions
- Take the veggies in a food processor
2. Process them in the food processor
3. Add the rice with spices to the mix
4. Transfer the mix to a bowl
5. Use small portions and press them into patties on the tray lined with parchment paper. Keep them in the fridge for 1-2 hours.
You can also cover them and freeze them for later use.
6. Preheat the air fryer at 190 deg C| 375 deg F for 5 minutes.
Place the cutlet in a single layer in the air fryer basket lined with a parchment paper.Brush them with oil.Cook for 20-22 minutes at 190 deg C| 375 deg F. Flip over once in between and brush with oil. Serve hot yummy cutlets with mint chutney or avocado coriander dip.
Related recipes
Rice cutlet in air fryer | Air fryer rice cutlet recipe
Equipment
- Air fryer for low oil version
- potato masher
- food processor (optional)
Ingredients
- 1.5 cup cooked rice don't use freshly cooked rice, allow it to cool down
- 2 medium potato allow the boiled potato to coo down
- 1 carrot raw carrot
- 1 piece Beetroot raw beetroot
- 2 tbsp. ginger chopped
- 2 teaspoon salt or as per taste
- 1 teaspoon garam masala
- 2 tablespoon oil avocado ,macadamia oil or any oil suitable to high tempretures
Instructions
- Use the food processor mix the veggies.
- Mix in the rice along with the spices.
- Move the mixture into a bowl.
- Take small amounts and shape them into patties on the parchment paper-lined tray. Refrigerate them for 1-2 hours.
- Additionally, you have the option to cover and freeze them for future use.
- Set the air fryer to 190 deg C| 375 deg F and preheat for 5 minutes.
- Arrange the cutlet in a single layer on a parchment paper-lined air fryer basket. Apply a layer of oil with a brush. Cook at 190 deg C| 375 deg F for 20-22 minutes. Rotate once and apply oil with a brush.
Notes
Nutrition
Substitutions for the rice cutlet recipe
There are many ways you can make this.
- You can air fry them or bake them in a preheated oven.
- You can shallow fry them in hot oil or ghee in a cast iron skillet. You can also deep fry them in a kadai / wok.
- Vegetarian - You can fry them in ghee or spread some ghee while air frying.
- Vegan - Add some crumbled tofu or paneer and fry them in olive oil.
Conclusion: leftover rice cutlets is an easy recipe for your bento boxes. Kids love finger food in school snack and they definitely will love your tikki and so will you love your clean fridge.
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