We often have leftover rice at home, and we don't know what to do with it. People often throw away leftover rice or reheat it with vegetables. But did you know that you can make incredibly tasty and crunchy cutlets from this leftover rice?

Yes, these cutlets are not only a perfect snack with evening tea, but also a great option for children's lunchboxes or unexpected guests. Let's learn about the recipes for rice cutlets made in two different ways.

Vegetable Rice Cutlets
Ingredients
Leftover rice - 2 cups
Potatoes - 2 (boiled and mashed)
Carrot - 1 (grated)
Green peas - ½ cup (boiled)
Onion - 1 (finely chopped)
Green chilies - 2 (chopped)
Coriander leaves - 2 tablespoons
Ginger-garlic paste - 1 teaspoon
Red chili powder - ½ teaspoon
Coriander powder - ½ teaspoon
Salt - to taste
Bread crumbs - 1 cup
Oil - for frying

Method
First, lightly mash the rice. Add the boiled potatoes, carrots, peas, onion, green chilies, and coriander leaves and mix well.
Now add the ginger-garlic paste, spices, and salt. Knead the mixture well so that it can be shaped into patties.
Coat the cutlets in breadcrumbs. Heat oil in a pan and deep-fry or shallow-fry the cutlets until golden brown.
Serve hot with green chutney or tomato sauce. This basic cutlet will be liked by both children and adults. 

Cheesy Rice Cutlets
Ingredients
Leftover rice - 2 cups
Potato - 1 (boiled)
Capsicum - ½ cup (chopped)
Corn - ½ cup (boiled)
Onion - 1 (chopped)
Mixed herbs - 1 teaspoon
Chilli flakes - ½ teaspoon
Salt - to taste
Processed cheese - ½ cup (grated)
Cornflour - 2 tablespoons
Breadcrumbs - 1 cup
Oil - for frying

Instructions
Mash the rice and boiled potato in a bowl. Add the capsicum, corn, and onion and mix well. Now add the herbs, chilli flakes, and salt.
Now add the grated cheese. Add the cornflour and mix well to bind the mixture.
Shape the mixture into cutlets and roll them in breadcrumbs. Fry in hot oil until crispy and golden brown on both sides.
Serve with mayonnaise dip or chili sauce.

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