Vegetable Rice Cutlets | Beetroot & Rice cutlets

Veg Snacks, Veg Starters

Craving a snack? Perhaps one of the best ways to use leftover ingredients, Vegetable Rice Cutlets can be a great snack or side dish. Plus, they can be made with a range of leftovers. They also taste great if made with fresh ingredients. 

The main ingredient here is boiled rice, which can be leftover rice. You can then go on to add all sorts in veggies in it, whatever you may have lying in the fridge, really. I recommend carrots, peas, corn, french beans, and to give them that lovely red colour, beetroot! 



Preparation Time:10 mins Cooking Time: 30 mins
Ingredients: Method:
  • 3 bowls cooked rice
  • 1 tsp corn kernels
  • 3-4 french beans, chopped
  • 1 small carrot, grated
  • half beetroot, chopped
  • 1/2 cup green peas
  • green chillies, finely chopped
  • 1/2 tsp ginger, freshly chopped
  • rava (semolina) as binding agent. Can use bread crumbs if rava not available
  • fresh lemon
  • ground pepper
  • salt to taste
  • Add ingredients in rice bowl – carrots, beets, peas, corn, french beans, chillies, ginger, pepper, salt to taste and squeeze lemon juice
  • mash everything together
  • add rava (semolina), mix well and let it rest for 10 mins
  • after 10 mins, oil your hands, pick up a small portion of mixture and roll into a ball 
  • flatten the ball to make into a patty. Continue similarly for remaining mixture
  • heat oil in a shallow pan
  • keeping heat on medium, add the cutlets one by one to pan and shallow-fry 
  • after 2-3 mins, check bottom side for golden-brown colour
  • gently flip the cutlets once colour is achieved and heat from the other side
  • check for golden-brown colour for this side as well after 2-3 mins
  • Once colour changes, transfer on a plate. Veggie beetroot rice cutlets are ready!
Vegetable rice cutlets taste great with green chutney or tomato ketchup


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