Spinach, Corn and Rice Croquettes Recipe (Cheesy Rice Cutlet)

Croquettes are a classic deep fried snack served during tea time. Few places in India and asia refer these croquettes as cutlets. Here in india a cutlet can be prepared with a simple deep fried potato mash, mixed vegetables or mince meat and fish of choice. I've used rice, spinach and corn for different texture and taste. I'm also updating this recipe click here to view the original recipe blog post.
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1 Bunch Spinach Leaves (Finely chopped)
2 Cups Rice (We can use Leftover rice)
1 Cup Sweet Corn (Ready to use from Supa Corn Brand)
2 Tbsp Pav-bhaji Masala
1 Cup Coriander leafs (Finely chopped)
1 Cup Cottage cheese = Paneer (Crumbled)
1 Large Onion (Finely chopped)
3 Tbsp Maida = All purpose flour
2 Tbsp Corn flour = Corn starch
2 Fresh Chilly (Finely chopped)
1 Tbsp Ginger and Garlic paste
1 Tbsp Butter
1/4 Cup Cheddar Cheese 
1/4 Cup Mozzarella Cheese
1 Cup Panko Bread Crumbs
Oil for frying 
Salt to taste.

1. Heat a wok or a pan and add 1 tbsp butter along with 1 tbsp of oil
2. Add and fry the ginger and garlic paste for a minute then add the onion and finely chopped chilies fry till onion turns transparent.
3. Add the spinach, pav bhaji masala and add salt saute water content from the spinach will cook all the ingredients.

4. Once the spinach has wilted stir well till all ingredients are well combined.

5. Crumble and add the cottage cheese and corn sauté for a minute. if the mixture contains excess moisture place on high flame allow the excess moisture to evaporate.  

6. Remove the spinach and corn masala from flame, the mixture should be warm to touch. Add both the cheese while the mixture is still warm stir and combine.

7. Add the rice to the spinach masala mix all the ingredients. If your using a day old rice try to mix all ingredients using your hands this way the lumps in the rice will break and the masala will evenly distribute.

8. Reserve the rice mixture in a bowl. Allow the rice masala to cool completely until use.

9.  In a mixing bowl add maida = all purpose flour, corn flour and a pinch of salt,  mix well. Gradually add water to the flour, whisk using a fork or a balloon whisk create a semi thin batter without any lumps...reserve.

10. Create your own desire shape of cutlets using a cookie cutter or create a lime size roundle pack it tight gently squeeze and form croquettes. Cover and refrigerate the croquettes for 11/2 hour before preparation.

11. Before frying the croquettes heat oil in a wok for deep frying on low flame. Spread the breadcrumbs on a plate and reserve.

12. Dip the rice croquettes in the batter and roll it in bread crumbs, Create a batch of six to seven.

13. Gently drop the croquettes in hot oil and allow to fry for a minute on medium flame. Flip and fry till all sides turn golden brown, drain excess oil, reserve the croquettes on tissue paper allowing excess oil to drain. It took me 4 to 5 minutes to fry each batch. 

Serve these crispy and cheesy croquettes hot with chilly sauce or ketchup...Enjoy 😊


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