Vegetable Pulao Cutlets

Cutlets always sound mouth watering, and I am anytime game for home-made cutlets. My nostalgic sense of aroma and taste for cutlets, go way back to childhood days, when I used to be pampered at my grandma’s place with those piping hot mince or fish cutlets…So I neither need a  reason nor a season for my favourite snack, cutlets!


  • 2-3 cups (leftover) vegetable pulao
  • 1 large onion
  • 3 medium sized potatoes boiled, peeled and mashed
  • 2 green chillies deseeded and chopped fine (if more spice required add more chillies)
  • 1 egg whisked well (optional)
  • Bread crumbs for the coating (I used cheeselings for a change u can try that too, just that the cheeselings blacken your oil so take care)
  • Salt and pepper to taste
  • Oil for frying


  • In a bowl mash the rice well with a fork or masher and add finely chopped onion, green chillies, salt, pepper and mashed potatoes.
  • Form with it equal size of balls /fingers or flat round cutlets.
  • Heat the oil in a thick bottomed pan. Dip the balls/fingers in the egg; coat it with bread crumbs and shallow fry.
  • Serve hot with tomato sauce.

Preparation time: 30 minutes

Makes: 8-10 cutlets

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