These Spicy Cabbage and Rice Fritters are crispy on the outside, soft inside, and packed with bold spices. A perfect snack, side dish, or vegetarian meal—great for using leftover rice!
⏱ Prep Time
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Prep: 15 minutes
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Cook: 15 minutes
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Total: 30 minutes
Servings: 12–15 fritters
🍳 Equipment
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Mixing bowl
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Skillet or frying pan
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Spatula
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Paper towels
🥘 Ingredients
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2 cups cooked rice (white or brown)
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2 cups finely shredded cabbage
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1 small onion, finely chopped
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2 green chilies, minced (or to taste)
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2 cloves garlic, minced
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1 egg
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½ cup all-purpose flour or breadcrumbs
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½ tsp turmeric
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½ tsp chili powder
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½ tsp cumin powder
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½ tsp salt
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¼ tsp black pepper
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2 tbsp chopped cilantro or parsley
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Oil for frying
📝 Ingredient Notes
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Use leftover rice for best texture.
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Adjust chilies for mild or extra spicy fritters.
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Add grated carrot or corn for extra color and sweetness.
👩🍳 Instructions
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Mix: In a bowl, combine rice, cabbage, onion, chilies, garlic, egg, flour, spices, salt, pepper, and herbs. Mix well.
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Shape: Scoop small portions and flatten into patties.
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Heat oil: Heat oil in a skillet over medium heat.
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Fry: Cook fritters 3–4 minutes per side until golden and crispy.
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Drain: Remove and place on paper towels to absorb excess oil.
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Serve: Serve hot with yogurt sauce, chutney, or ketchup.
🧮 Nutrition Facts (per fritter, approx.)
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Calories: 120
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Protein: 3g
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Fat: 5g
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Carbohydrates: 16g
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Fiber: 2g
💡 Tips & Variations
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Air fryer: Cook at 375°F (190°C) for 10–12 minutes, flipping halfway.
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Baked: Bake at 400°F (200°C) for 18–20 minutes.
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Extra spicy: Add red pepper flakes or hot sauce.
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Keto version: Replace rice with cauliflower rice and use almond flour (perfect for your keto audience 😉).