Rice Cutlets / Croquettes
Filed in the book's French section, but the spicing (cumin, garam masala, coriander, green chilli, mint chutney) makes this an Indian rice-and-potato cutlet. Difficulty: Intermediate. Serves 4 (makes 12 cutlets). Dietary labels: Vegan (use plant-based milk and skip egg) | Vegetarian | Gluten-Free (use gluten-free breadcrumbs) | Dairy-Free. Chef's tip: for extra flavour add finely chopped bell peppers, boiled peas, or grated cheese (if not vegan). If the mixture is too wet, add more rice or breadcrumbs.
⏱️ Prep: 15 min🍳 Cook: 20 min🍽️ Makes 12
Nutrition
90
Calories
2g
Protein
12g
Carbs
3.5g
Fat
Ingredients
| 300 g | cold cooked white rice | |
| 2 | medium potatoes, boiled and mashed | |
| 1 | small onion, finely chopped | |
| 1 | green chilli, finely chopped (optional) | |
| 2 tbsp | 30 ml | fresh coriander, chopped |
| 1/2 tsp | 2.5 ml | cumin powder |
| 1/2 tsp | 2.5 ml | garam masala (optional) |
| 1/2 tsp | 2.5 ml | salt |
| 2 tbsp | 30 ml | cornflour or rice flour |
| 50 ml | plant-based milk (or beaten egg for binding) | |
| 100 g | breadcrumbs | |
| — | oil for shallow frying |
Instructions
- In a large bowl, combine the cooked rice, mashed potatoes, onion, chilli, coriander, cumin, garam masala, salt and cornflour. Mix well.
- Shape the mixture into flat patties (about 5 cm diameter, 1 cm thick).
- Dip each patty into the milk (or egg), then coat with breadcrumbs.
- Heat 2 tbsp oil in a non-stick pan over medium heat. Fry the cutlets in batches for 3-4 minutes per side, until golden brown and crisp.
- Drain on kitchen paper. Serve hot with ketchup or mint chutney.