Rice cutlets are a simple, hearty and tasty lean dish, which perfectly diversifies the menu during abstinence from animal products. These cutlets can be served as an independent dish with vegetables and sauce or used as a side dish. A great option for those who follow the post or just love light and healthy food!
Ingredients:
Rice – 1 cup (200 g)
Water – 2 cups (for cooking rice)
Potatoes – 2 pcs. (medium)
Onions – 1 pc.
Carrots – 1 pc. (small)
Garlic – 2 cloves (optional)
Flour or semolina-2-3 tbsp. spoons (for ligaments)
Salt, pepper, dried herbs – to taste
Vegetable oil – for frying
Preparation:
Boil the rice until cooked (you can slightly digest so that the cutlets are better kept in shape).
Peel the potatoes, grate on a fine grater and squeeze excess juice (you can boil or use mashed potatoes).
Finely chop the onions and carrots, fry in vegetable oil until soft.
Mix rice, potatoes, onions with carrots, add garlic, spices and flour (semolina). Knead the mass well.
Form cutlets, roll in flour or panning crackers (you can use semolina).
Fry over medium heat on both sides until golden crust.
