Rice & Lentil Cutlets

Rice & Lentil Cutlets

As Julia Child once said…

For me, it’s all about the therapy! I feel the most truthful and enlightened when I’m in the kitchen, where I can play with my moods and wear any hat I want. I am a minimalist one day, a purist the next day, and a nonconformist the day after that!

A  couple of nights ago, It was just me for dinner and I was getting what my kids call “hangry”! The lazy me wanted a quick fix — Pongal? Can anything get any simpler than that? (For more on Pongal, check out my recipe here!)

As my minimalist self was cooking rice and dal in the pressure pan, the non-conformist in me took over! I quickly chopped cabbage and carrots and folded them into the pan!  With a dash of cumin and pepper at the end, this became a quick, simple, healthy, no-frills take on the beloved Pongal.

Two days later, I still had some leftover Pongal with veggies sitting in the refrigerator. I had two options: either get completely lackadaisical and heat it up for dinner… OR…become the artist of my kitchen and get a little creative! No brainer.  

Veggie Pongal + coconut flour + corn flakes


Rice & Lentil Cutlets!

These cutlets make the perfect lunch with hummus and a crunchy side salad! Try making a bunch of these at once and meal plan for the entire week. If you don’t want to make pongal, simple rice with any of your vegetables should do.. But for those of you interested in kicking up a notch South Indian style, please refer to my blog post on Pongal.

If you’re looking for coconut flour or corn flakes for your pantry, you can find my favorites at Amazon:

Bob’s Red Mill Organic Coconut Flour, 16 ozNature’s Path Organic Honey’d Corn Flakes Cereal, 10.6 oz

Questions? Find me here, here, or here on social media. As always, drop me a note on our Contact page and remember…


5.0 from 1 reviews
Rice & Lentil Cutlets
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Cutlets made from rice and lentils (South Indian Pongal)
  • Leftover Veggie Pongal  - 1 cup
  • Coconut Flour - ⅛ cup
  • Red Chili Powder - ½ tsp
  • Corn Flakes - 1 cup
  • Milk for dipping
  • Oil - 2 tsp
  • Salt as needed
  1. Preheat oven at 375℉
  2. Mix the pongal, coconut flour, chili powder, and salt together to get soft pliable dough
  3. Pulse corn flakes coarsely that resemble bread crumbs. Transfer them to a plate or bowl
  4. To a small bowl, add milk
  5. Divide the dough into four equal portions
  6. Take a portion of the dough, flatten it into ½ or ¾ - inch disc, dip it into milk and then into corn flakes crumbs. Dip it again in milk and then into crumbs
  7. Place the patties on a greased or lined cookie sheet or iron griddle
  8. Drizzle each pattie with a little oil, about ½ tsp
  9. Bake for 10 minutes, flip over, bake for 10 minutes
  10. Broil each side until it gets nicely browned, about 5 minutes
  11. Remove from the oven and transfer them to a plate or serving bowl






1 thought on “Rice & Lentil Cutlets”

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: