Leftover Rice Cutlets Recipe By The Spicy Trail | Vegetable Rice Cutlets | Leftover Rice Recipe
Embark on a flavorful journey with The Spicy Trail as we unveil innovative recipes with leftover rice! In this blog, we’re thrilled to share a creative solution – vegetable rice cutlets aka Leftover Rice Cutlets Recipe – a culinary delight born from the need to transform surplus boiled rice and veggies into irresistible crispy bites. If you are looking for recipes for leftover rice, you have come to the right place.
What are These Leftover Rice Cutlets?
Wondering what to do with leftover rice? Try this leftover rice recipe, a genius recipe that transforms excess boiled rice and veggies into a tantalizing treat! Originating from the necessity to minimize food waste, this recipe merges the surplus with flavorsome benefits. With the adaptability of leftover rice, these cutlets offer not just a meal but a sustainable, nutritious solution. Their popularity thrives on their simplicity, adaptability to diverse tastes, and the reduction of food wastage.
About The Recipe
Discover the magic of crafting these appetizing vegetable rice cutlets, a testament to using leftovers creatively! This recipe promises simplicity, utilizing easy-to-find ingredients and uncomplicated steps to turn leftovers into culinary wonders.
Prepare for a culinary adventure as we guide you through the world of leftover rice recipes! Gather your ingredients and get ready to transform your kitchen into a haven of aromatic spices and sizzling flavors. Let’s delve into this exciting journey of creating mouthwatering cutlets from leftover rice and vegetables.
Leftover Rice Cutlets Recipe By The Spicy Trail | Vegetable Rice Cutlets | Leftover Rice Recipe
Course: Appetizers, SnacksCuisine: FusionDifficulty: Easy6
servings20
minutes20
minutes200
kcal1
hour10
minutesIngredients
Boiled Potatoes – 2 Large Sized
Chopped Cabbage – 3 tbsp
Chopped Carrots – 2 tbsp
Chopped Capsicum – 3 tbsp
Chopped Onion – 3 tbsp
Chili Flakes – 1 tsp
Salt – 1 tsp
Black Pepper Powder – 1 tsp
All Purpose Flour – 1/2 Cup
Water – 1/2 Cup
Bread Crumbs – 1 Cup
Cooking Oil – For frying
Directions
- Boil two large-sized potatoes, peel them, and mash them in a bowl. Add chopped cabbage (3 tbsp), chopped carrots (2 tbsp), chopped capsicum (3 tbsp), chopped onion (3 tbsp), chili flakes (1 tsp), salt (1 tsp), and black pepper powder (1 tsp). Mix all ingredients thoroughly.
- In another bowl, prepare a slurry by combining 1/2 cup of all-purpose flour with 1/2 cup of water. Mix until achieving a smooth, lump-free consistency. Ensure the slurry has a moderately thick texture, neither too runny nor overly thick.
- Shape the cutlets from the prepared vegetable mixture. Dip each cutlet into the slurry, ensuring an even coating, and then coat them generously with bread crumbs.
- Heat oil in a pan. Fry the coated cutlets on a medium flame until they acquire a golden brown hue. Once they’re crisp and golden, remove the cutlets from the oil.
Notes
- Please be aware that the provided calorie information is estimated and may not be entirely accurate, as it can vary based on factors like ingredient brands and portion sizes. We are not responsible for any dietary decisions made based on this information, and we recommend consulting with a nutritionist or using a nutritional calculator for precise calorie counts tailored to your specific ingredients and quantities.
Serving the Dish
Your delightful Vegetable Rice Cutlets are now ready to be served! These crispy bites pair wonderfully with a tangy dip or your favorite sauce. Garnish with fresh herbs or a squeeze of lemon for an added burst of flavor.
Storage and Shelf Life
To store these cutlets, allow them to cool completely. Place them in an airtight container and refrigerate for up to 3-4 days. For longer storage, consider freezing them. Individually wrap the cutlets in plastic wrap or parchment paper, then place them in a freezer-safe bag. They can be frozen for up to a month. Reheat them by baking in the oven or air frying for a revived crispness.
For uncooked storage, shape the cutlets as directed, then arrange them on a baking sheet lined with parchment paper. Place the sheet in the freezer until the cutlets are solid, and then transfer them into a freezer-safe bag or container. This method of storing uncooked cutlets ensures convenience as they can be cooked straight from the freezer, offering freshly prepared snacks or appetizers at a moment’s notice.
Useful Tips
Here are some useful tips for perfect Leftover Rice Cutlets Recipe:
- Batch Cooking: Prepare a larger batch and freeze the cutlets for a quick snack or appetizer whenever needed.
- Oil Temperature: Ensure the oil is adequately heated before frying to achieve that perfect golden-brown crispiness.
- Customization: Experiment with various vegetable combinations and spices to suit your taste preferences.
- Bread Crumbs: Use fresh bread crumbs for a better texture or add some grated cheese to the bread crumbs for added flavor.
- Slurry Consistency: Aim for a slurry consistency that’s just right – not too thin nor too thick. A thickness that allows it to coat the cutlets evenly without being excessively runny or thick is optimal for a flawless coating process.
- Lump-Free Slurry: Ensure a smooth slurry by diligently mixing the flour and water. The absence of lumps guarantees a uniform coating on the cutlets, enhancing their overall texture.
Looking for more culinary adventures? Explore our collection of creative recipes utilizing leftovers, transforming simple ingredients into culinary masterpieces. Check out our diverse range of recipes that cater to various tastes and occasions, each promising a unique and delightful experience.
