Welcome to a culinary adventure that combines the vibrant goodness of carrots with the irresistible crunch of crispy rice! Our Carrot Crunch Delight Rice Cutlets recipe offers a delightful blend of flavors and textures, promising a golden and flavorful snacking experience.


Rice cutlet

  • Author: Rettaikili


  • 1 cup cooked rice
  • 1 potato, boiled & mashed
  • 2 tbsp carrot, grated
  • 2 tbsp capsicum, chopped
  • 2 tbsp corn
  • 2 tbsp cashew / kaju, chopped
  • ½ tsp ginger paste
  • ½ tsp Kashmiri red chilli powder
  • ¼ tsp garam masala
  • ¼ tsp cumin powder
  • ¾ tsp salt2 tbsp coriander, finely chopped
  • 1 tsp lemon juice
  • ½ cup bread crumbs

for slurry:

  • ¼ cup maida / plain flour
  • 2 tbsp corn flour
  • ½ tsp pepper powder
  • ¼  tsp salt
  • other ingredients:
  • 1 cup panko bread crumbs
  • oil for frying


  1. Mash 1 cup of cooked rice and mix with boiled mashed potato.
  2. Add finely chopped carrot, capsicum, corn, cashew, ginger paste, chili powder, garam masala, cumin powder, salt, coriander, and lemon juice.
  3. Mix in ½ cup breadcrumbs and shape the mixture into a soft dough.
  4. Prepare a slurry with ¼ cup maida, 2 tbsp cornflour, pepper powder, and salt.
  5. Shape small diamond cutlets, dip them in the slurry, and coat them with breadcrumbs for a crispy layer.
  6. Deep fry in hot oil or bake at 180°C for 15 minutes until golden brown.
  7. Drain excess oil on kitchen paper.
  8. Serve the crispy rice cutlets with tomato sauce.

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