Brazilian Rice Cutlets with Lime Dipping Sauce

Brazilian Rice Cutlets with Lime Dipping Sauce

From   Firangi Tadka

Prep: 25 minutes

Cook: 10 minutes

Method: Easy

Course: Snack

Type: Brazilian

Rich and delicious these rice cutlets are a delight to eat


  • Rice, cooked 2 cups
  • Medium onion 1
  • Fresh coriander leaves, finely chopped 2 tbsps
  • Spring onions, finely chopped 3
  • Baking powder 1 tsp
  • Egg 1
  • Processed cheese, grated ½ cup
  • Refined flour (maida) 1½ cups
  • Fresh cream 3 tbsps
  • Salt to taste
  • Oil for shallow-frying
  • Dipping sauce
  • Lemon juice ½ cup
  • Sesame (til) oil ¼ cup
  • Green chilli, finely chopped 1
  • Balsamic vinegar 1 tbsp
  • Fresh coriander leaves, finely chopped ½ cup
  • Garlic cloves, finely chopped 2
  • Spring onions, finely chopped 4
  • Sugar 2 tsps
  • Ginger, finely chopped 1 tsp
  • Soy sauce 1 tsp


  • To make the dipping sauce take sesame oil, green chilli, lemon juice, balsamic vinegar, coriander leaves, garlic, spring onions, sugar, ginger and soy sauce in a bowl and mix well.
  • Take rice, onion, coriander leaves, spring onions, baking powder, egg, grated cheese, refined flour, fresh cream and salt in a large mixing bowl and mix well to make a dough.
  • Grease your palms with oil, take a little dough in your palm and shape it into any shaped cutlet (triangle, round or square). Make more cutlets similarly.
  • Heat sufficient oil in a non-stick pan, place the cutlets in it, a few at a time, and shallow-fry, turning sides, till they are evenly golden brown on both sides. Drain on absorbent paper.
  • Transfer them onto a serving platter and serve hot with the dipping sauce.