Rice Cutlets With Left Overs Rice

Ingredients

• 1½ cupscooked leftover rice
• 4 mediumpotatoes, boiled, peeled and mashed
• to tastesalt
• 1 teaspoonblack pepper
• 1 teaspoonground cumin
• 1 teaspoonground coriander
• 1 teaspoonKashmiri chilli powder
• 1 teaspoonred chilli powder
• 1 tablespoonchicken powder
• 1 tablespoonginger-garlic powder or paste
• as desiredgreen chillies
• as desiredchopped coriander and mint
• 1 tablespoonchilli garlic sauce
• 1 tablespoontamarind sauce or paste
• 4 tablespoonsroasted gram flour (besan)
• 2–3 tablespoonsolive oil
• 2eggs, beaten and seasoned with salt and pepper
• 2 cupscrushed cornflakes
• to serveketchup

Instructions

1. 1

   Blend the rice

   Blend the leftover rice for 3–5 minutes, until it is coarsely broken down. Do not add water.

2. 2

   Add the potatoes

   Add the boiled, peeled and mashed potatoes to the blended rice.

3. 3

   Season the mixture

   Add the dried spices, chilli garlic sauce, tamarind sauce or paste and roasted gram flour. Mix until evenly combined.

4. 4

   Shape the cutlets

   Mix in 2–3 tablespoons of olive oil. Grease your palms and shape the mixture into round kebabs.

5. 5

   Dip in egg

   Dip each shaped cutlet into the beaten eggs seasoned with salt and pepper.

6. 6

   Coat in crumbs

   Roll each cutlet in the crushed cornflakes until coated.

7. 7

   Chill the cutlets

   Refrigerate the coated cutlets for 2–3 hours.

8. 8

   Cook and serve

   Shallow-fry or air-fry the cutlets as preferred, then serve with ketchup.

What are rice cutlets?

Rice cutlets are savoury patties made by combining cooked rice with other ingredients, shaping the mixture and cooking it until crisp. This version pairs leftover rice with mashed potato and a bold mix of spices and sauces.

The approach draws on the familiar South Asian idea of spiced kebabs and patties, while the cornflake crust adds a particularly crunchy outside. Blending the rice coarsely helps bind the mixture without turning it into a smooth paste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 525 calories, 15g protein, 87g carbs, 14g fat.

The rice, potatoes, gram flour and cornflake coating provide most of the carbohydrates, while the eggs and chicken powder contribute protein. The olive oil, eggs and any oil absorbed during frying account for much of the fat. Pair a serving with salad or other vegetables to balance the plate.

Choosing the ingredients

Rice: Use cooked rice that is cool and not wet; excess moisture can make the mixture difficult to shape. Blend it only until coarsely broken up.

Potatoes: Mash the boiled potatoes until smooth before mixing them in. They give the patties a soft centre and help hold the rice together.

Seasonings: The cumin, coriander, chilli powders, chicken powder, ginger-garlic and sauces bring savoury, tangy and spicy notes. Add green chillies and fresh herbs to suit your taste.

Getting a workable mixture

Mix the ingredients thoroughly so that the spices and sauces are distributed through the rice and potato. The roasted gram flour helps absorb moisture and gives the mixture more structure.

Shape with lightly oiled hands, as directed, to make the mixture easier to handle. If it still feels too soft to form patties, chill it briefly before shaping.

Building the crunchy coating

Egg: Dip each cutlet in the beaten, seasoned egg so the crumbs have something to cling to. Let any excess egg drip away to avoid a thick, uneven layer.

Cornflakes: Crush the flakes into small crumbs rather than powder. A coarse crumb gives the cutlets their crisp outer texture.

Why the chill matters

Chill the crumb-coated cutlets for the full 2–3 hours stated in the method. This firms the mixture and helps the coating stay in place during cooking.

Arrange them in a single layer in the refrigerator so the coating does not get squashed. If stacking is unavoidable, place baking paper between the layers.

Frying or air-frying

Shallow-frying gives the coating direct contact with hot oil and tends to brown it evenly; turn the cutlets gently so they keep their shape. Cook in batches rather than crowding the pan.

For air-frying, arrange the cutlets with space between them and check for a crisp, browned coating. The recipe does not give a cooking time, so use the appearance and heat of your appliance as cues.

Serving ideas

Serve the cutlets hot with ketchup, as suggested, or offer extra chilli garlic or tamarind sauce alongside. A fresh salad or sliced cucumber makes a simple contrast to the crisp, spiced patties.

They can work as a snack, starter or part of a larger meal. If serving as a main, add vegetables and a cooling yoghurt dip.

Recipe notes & tips

• Use rice that has cooled completely before blending it.
• Keep the rice coarse rather than blending it into a paste.
• Grease your palms before shaping to reduce sticking.
• Crush the cornflakes evenly so the coating clings across each cutlet.
• Cook the cutlets in batches to leave room for browning.
• Check the seasoning of the mixture before shaping, adjusting the salt and chillies to taste.

Variations

• Fresh herbs: Add extra chopped coriander and mint for a fresher flavour.
• More heat: Increase the green chillies or red chilli powder to taste.
• Tamarind tang: Use tamarind paste for a sharper, more concentrated note.
• Milder coating: Replace some of the cornflake crumbs with plain breadcrumbs.
• Herb dip: Serve with a yoghurt dip mixed with chopped mint and a little salt.

Common mistakes to avoid

• Over-blending the rice: It can become pasty; stop when it is still coarse.
• Wet mixture: The patties may fall apart; use the gram flour and chill them well before cooking.
• Loose coating: Excess egg can make the crumbs slide; let the cutlet drain briefly before coating.
• Skipping the chill: The patties can lose their shape; refrigerate for the full 2–3 hours.
• Crowding the pan: The coating may not brown evenly; fry in batches.
• Turning too soon: The crust can break; handle the cutlets gently as they cook.

How to store

Refrigerate cooked cutlets in an airtight container and use within 3 days. Reheat in an oven or air fryer until hot and crisp; the microwave will soften the coating. Uncooked coated cutlets can be refrigerated for up to a day before cooking.

Frequently asked questions