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5 from 1 vote


Rice Cutlet recipe are made with boiled rice blended with mix vegetables. It serves as a great party appetizer.

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Snacks
Cuisine: North Indian
Servings: 16 cutlets
Author: Achala



  • cup cooked rice
  • 1 cup potato boiled, peeled & mashed
  • ¼ cup onion finely chopped
  • ¼ cup capsicum finely chopped
  • ¼ cup frozen peas
  • 2 green chilli chopped
  • 2 tbsp coriander leaves finely chopped
  • ¼ cup Gram flour (besan)
  • ½ tsp red chilli powder
  • tsp turmeric powder
  • ¼ tsp garam masala powder
  • 1 tsp dry mango powder
  • Salt to taste
  • Oil as required for shallow frying


preparing rice cutlet mixture :

  • Collect all the required ingredients.
  • To make rice cutlet from leftover rice, take cooked rice in a deep bowl.
  • Add mashed boiled potato, chopped onion and capsicum.
  • Then add frozen peas, chopped coriander leaves and green chillies.
  • Now add all the spices, start with salt, turmeric powder, red chilli powder, dry mango powder, and garam masala powder.
  • Mix everything well using hands and make sure that cooked rice also get mashed properly.
  • Add besan and again mix it well.
  • Mix should be firm and will be consistency of a sticky dough.
  • Rice cutlet mixture made from cooked rice is ready.

shaping rice cutlet :

  • Grease your palm with a teaspoon of oil so that mixture does not stick and take a small portion of the mixture.
  • Now make small lemon size ball, flatten it between your hand palm.
  • Shape the mixture into small to medium sized cutlets and make round shaped cutlets/tikki.
  • Use same process for remaining mixture and make more cutlets.

frying rice cutlet :

  • Heat 2-3 tbsp oil in a pan on medium flame.
  • Once oil heat enough, place 4-5 cutlets in hot oil carefully.
  • Let it cook until the base is lightly browned and crispy.
  • Flip them and fry the other side. Press them a little with the flat spoon so, they get a nice golden colour.
  • Flip again and stir occasionally till they are crisp and golden.
  • Once its nicely crisp and golden, remove the cutlets from pan and place it on paper towel for extra oil to be absorbed.
  • Repeat the process for remaining cutlets and shallow fry in batches.
  • Serve hot rice cutlets with green chutney or ketchup as a snack or a breakfast.


  • In spite of shallow frying, you can also deep fry the cutlets. 
  •  The potatoes have to be mashed properly with less moisture in it. once it is pressure-cooked, remove it from boiling water so that it does not absorb excess water.
  • To save time you can deep fry the patties until golden brown. Shallow frying takes time.
  • You can add grated beetroot,chopped methi leaves, spinach leaves to make dish more healthy.
  • If you rice is dry and its troubling with binding, then add all ingredients into the food processer and blend it for few seconds and then make cutlets.
  • Apply little oil on your hand palm to make cutlet balls, so it won’t stick to your hands.