Recipe- Crispy Outside Soft Inside Leftover Rice Cutlets

Leftover Rice Cutlets are crispy outside and soft inside. Leftover Rice Cutlets tast so delicious and no onion no garlic too. Leftover Rice Cutlets are healthy too as it is loaded with veggies like carrot, potato capsicum, sweet corn and you could also make this with few drops of oil by just using appe pan. Leftover rice cutlets are great as an appetizer or snack for any get-together.

Ingredients

1 ½ cup Leftover Rice/Cooked Rice
½ cup Peeled and Finely Chopped Potato
¼ cup Finely Chopped Capsicum/Bell Pepper
¼ cup Grated Carrot
¼ cup Frozen or Fresh Sweet Corn
1-2 tsp Ginger-Green Chili Paste
¼ tsp Amchoor Powder/Dry Mango Powder (optional)
1 tsp Red Chili Powder
½ tsp Turmeric Powder
1 tsp Garam Masala
Salt
1 tsp Sugar (optional)
2-3 tbsp Corn Flour/Corn Starch
Oil for Deep Frying

Method

* Take a mixing bowl. Add cooked rice, potato, grated carrot, ginger-green chili paste, chopped capsicum and sweet corn in it.

* Now add amchoor powder, red chili powder, garam masala, turmeric powder, salt, sugar and mix it with spoon.

* Add corn flour and mix it well with your hand, add more corn flour if mixture is moist.

* Now make small lemon size ball, flatten it between your hand palm and make round shaped cutlets/tikki.

* Use same process for remaining mixture and make more cutlets.

* Heat oil in a kadhai/deep pan. Once oil heat enough, place 2-3 tikkis in hot oil carefully and fry it on medium flame till all side becomes golden brown.

* Remove tikkis/cutlets on absorbent paper. Once all done, serve hot Leftover Rice Cutlets with green chutney or ketchup and enjoy.