Vegetable Rice Cutlets

Prep 20 mins

Cook 15 mins

Serves 4 people

Cutlets figure at the top of any appetizer or snacks list. Vegetable cutlets can be a great starter for any get together. Vegetable cutlets are made with an enticing combination of rice blended with mixed vegetables. Rice gives them a crisp texture outside and stays soft inside. You are definitely going to try it and serve your guest something healthy!


Payasa rice cooked- 2 cups
Boiled and peeled potato -1
Mixed vegetables like beans, bell pepper, carrots cut into very small pieces- 1 cup
Grated ginger – 1 tsp
Red chilli powder- 1/2 tsp
Cumin seeds- 1 tsp
Corn flour- 1 tbsp
Salt – as per taste
Oil to fry


1. Dry all the vegetables and blend them coarsely in a blender. Ensure, it should not become paste. The vegetable should be visible.
2. Remove from the food processer and keep it in a bowl.
3. Add cooked rice to the ground vegetables.
4. Add potato, chilli powder, cumin seeds, corn flour and salt.
5. Mix them well to get a texture of chunky soft dough.
6. Divide the mix into small portions, roll them and flatten them into patties of about 1/2 inch thick.
7. Heat the oil in a frying pan on medium flame.
8. Drop the cutlets slowly into it. Avoid overlapping of cutlets.
9. Fry the cutlets until they are golden brown, turning occasionally.
10. Serve them hot with cilantro chutney.

Health Benefits

  1. Payasa rice is rich in dietary fibre, protein and low in GI.
  2. Vegetables are a great source of nutrition
  3. Suitable as a snack for your guests and also for your kids