Introduction
If you’re searching for a way to use up leftover rice while also adding a wholesome, delicious dish to your table, look no further than these Leftover Rice Vegetable Tikkis. In just 15 minutes, everyday rice is transformed into crispy, flavorful patties packed with vibrant vegetables and fragrant spices. Whether you’re craving a light meal, planning an evening snack, or looking for a crowd-pleasing appetizer, these tikkis are endlessly adaptable and guaranteed to impress.
Rice is a staple food in many homes, and finding creative ways to enjoy leftovers can reduce waste and save time. Tikkis—a type of Indian-style cutlet or patty—blend nutrition and taste in every bite, making them a favorite across cultures. What makes this recipe special is its simplicity, flexibility, and the burst of flavor and color from fresh vegetables and classic spices.
Table of Contents
Ingredients and Notes
This recipe uses basic, accessible ingredients you can easily prep and customize.
Ingredient List:
| Ingredient | Amount | Notes |
|---|---|---|
| Cooked rice | 2 cups | Leftover or freshly cooked, cooled |
| Onions | 1/3 cup | Finely chopped |
| Green beans | 1/4 cup | Chopped |
| Carrots | 1/4 cup | Grated |
| Cabbage | 1/4 cup | Finely chopped |
| Coriander leaves | A handful | Fresh, chopped |
| Green chilies | 2 | Finely chopped, adjust to taste |
| Ginger garlic paste | 1 teaspoon | For flavor |
| Salt | To taste | Adjust as needed |
| Turmeric powder | 1/2 teaspoon | Adds color and flavor |
| Red chili powder | 1 teaspoon | Adjust spice level |
| Garam masala | 1 teaspoon | Warm spice blend |
| Chaat masala (optional) | 1/2 teaspoon | For tanginess |
| Oil | As needed | For shallow frying |
Ingredient flexibility makes this a zero-waste, budget-friendly recipe. Substitute or add other vegetables like peas, corn, bell peppers, or spinach. For binding, add a tablespoon of gram flour (besan) or breadcrumbs if needed.
Timing
- Preparation time: 10 minutes
- Cooking time: 10 minutes
- Total time: 20 minutes
Perfect for busy nights, unplanned guests, or a fast wholesome meal.
Step-by-Step Instructions
Step 1: Mix the Ingredients
Combine cooked rice, onions, green beans, grated carrots, cabbage, coriander, and green chilies in a large bowl. Add ginger garlic paste, salt, turmeric, red chili powder, garam masala, and chaat masala (optional). Mix using your hands or a sturdy spoon until you get a soft, moldable dough.
Tips:
- Break up any rice clumps for even distribution.
- Add gram flour or breadcrumbs if needed.
- Taste and adjust seasoning before shaping.
Step 2: Shape the Tikkis
Take small portions—about a golf ball—and gently press into flat, round tikkis about ½-inch thick.
Tips:
- Keep your hands slightly oiled or damp.
- Line up shaped tikkis on a plate before frying.
Step 3: Cook the Tikkis
Heat oil in a shallow pan over medium heat. Place tikkis in a single layer and shallow fry until golden brown and crisp—about 3-4 minutes per side. Drain on paper towels.
Tips:
- Avoid crowding—cook in batches.
- Use medium heat for even cooking.
- Drain on paper to keep them crispy.
Step 4: Serve and Enjoy
Serve the hot, crispy tikkis with green chutney, ketchup, or a yogurt dip. The exterior is wonderfully crisp, the inside soft and bursting with flavor!
Tips for Best Results
- Use finely chopped fresh vegetables for stickiness and texture.
- Cold, dry rice is best for binding.
- Adjust spices for your palate.
- Add gram flour, rice flour, or breadcrumbs if needed.
- For a healthy swap, bake or air-fry.
- Make ahead: Double up and freeze for later.
Serving Suggestions Leftover Rice Vegetable Tikkis:
- Snacks or appetizers: Serve with any favorite dips.
- Lunchbox: Pair with salad and yogurt.
- Party starter: Mini tikkis for gatherings.
- Light meal: Serve with salad or soup.
- Creative twist: Use as a burger patty or in wraps.
Nutritional Information (Per Serving, 2 Tikkis)
- Calories: 180 kcal
- Protein: 4g
- Carbohydrates: 25g
- Fiber: 3g
- Fat: 6g
- Vitamins A & C, Iron from the veggies.
For more protein, add lentils or chickpeas.
Storage Tips of Leftover Rice Vegetable Tikkis:
- Store cooked tikkis in an airtight container for up to 2 days.
- Freeze uncooked tikkis and fry or bake from frozen.
- Reheat in a skillet or oven (not microwave) for best texture.
- Prepare ahead: mix and shape, then cook just before serving.
FAQs Leftover Rice Vegetable Tikkis:
Can I use other vegetables?
Absolutely! Try peas, corn, bell peppers, and more.
Is this Leftover Rice Vegetable Tikkis gluten-free?
Yes—just use gram flour or rice flour for binding.
Are these tikkis vegan?
Yes, naturally vegan-friendly.
Can I bake instead of fry?
Yes! Bake at 200°C (400°F) for 15–20 minutes, flipping halfway.
Cheese or paneer optional?
Yes, for extra richness.
Can I skip onion and garlic?
Yes—add more herbs or spices for flavor.
Conclusion Leftover Rice Vegetable Tikkis:
Leftover rice vegetable tikkis celebrate simplicity, sustainability, and bold flavor. They’re perfect for creative cooks and anyone looking to reduce food waste. Customize with any vegetables and spices you love—these tikkis make the most of whatever’s on hand.
Give this recipe a try and join the community of mindful, delicious cooking. Share your experiences and let us know your favorite flavor twists!
