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Rice Cutlets

Rice cutlets made with cooked rice, mutton, beef, suet, bread crumbs, onion, cayenne, and salt, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Rice Cutlets

Why it works: Beef and onion are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Rice Cutlets

Ingredients

Directions

Prepare the mixture

  1. Mix the cooked rice, chopped mutton, chopped beef, suet, bread crumbs, parboiled onion, cayenne, and salt in a bowl.

  2. Add enough cream or broth to make a cohesive mixture.

  3. Warm the mixture slightly.

  4. Let the mixture set in a shallow dish.

  5. Cut the set mixture into the shape of cutlets.

Coat and fry

  1. Dip each cutlet in beaten egg.

  2. Coat each cutlet with bread crumbs.

  3. Fry in hot oil until golden brown.

Serve

  1. Serve on a napkin with fried parsley or a puree in the center.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Mutton + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together2,373 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Rice + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together2,265 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cooked rice
Provides bulk and a light texture that helps the cutlets hold their shape.
Suet
Adds fat that keeps the cutlets moist and rich as they cook.
Bread crumbs
Absorb moisture and help bind the mixture, then form a crisp golden coating.
Cooked mutton
Supplies the main meaty flavour and body of the cutlets.
Cooked beef
Adds further meaty flavour and body to the mixture.
Beaten egg (in the method)
Binds the breaded coating so it adheres and browns evenly in the hot oil.

The step that matters

Fry in hot oil until golden brown. Oil that is hot enough sears the breaded outside quickly, creating a crisp crust before the fat in the filling melts out. Oil that is too cool lets the coating soak up grease and fall apart.

Swap the onion

How well each one fits the dish's main ingredients (rice, mutton, beef, bread, pepper, cream):

  1. Tomatofits about as well
  2. Potatofits about as well
  3. Asparagusfits about as well
  4. Onionthe original

Fit is the average pairing score against rice, mutton, beef, bread, pepper, cream. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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