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Prepared by: Olga Makarova
10/11/2016 Cooking time: 40 min
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This recipe will help you figure out how to cook sweet rice balls, thanks to which you will very quickly, without much hassle, make an excellent breakfast dish - tasty and satisfying.
Lenten rice cutlets
I am an economical, practical, thrifty housewife. In a word - greedy. So I can throw away last night's leftovers? No way, never! Otherwise, there will be a premature end of the world, leaving the Mayan calendar and all the prophecies of the prophets out of action.
In order not to tempt fate, today the dish is for people like me. It’s called “rice cutlets with vegetables from yesterday’s leftover boiled rice.” No leftovers? We urgently cook the rice and get to work...
Ingredients:
- 1 cup boiled rice;
- 4-5 small boiled potatoes;
- 1 small onion;
- 1 carrot;
- vegetable oil for frying;
- salt and ground black pepper to taste.
Preparation:
First of all, put boiled rice in a large dish for future rice cutlets.
Secondly, finely chop the onion and fry in vegetable oil until a classic golden hue. Three carrots on a fine grater and fry along with the onions. Let's assume that this was case No. 2.5. :)) The third thing we do is scrape the fried onions and carrots from the frying pan directly into a dish with rice and, without hesitation, grate the boiled potatoes there. As part of the third task... Salt, pepper and mix everything that is currently in a large dish until more or less homogeneous. Voila! – lean minced meat for rice cutlets is ready. The time has come for the fourth task, which we have been waiting for so long and for which we were mentally preparing: forming the cutlets.
We exhaled. In fact, the devil is not as scary as I paint him - the minced rice does not stick to anything, the cutlets are formed quickly and easily.
Heat vegetable oil in a frying pan and fry our cutlets...
...on both sides, as always. Congratulations, this was the fifth job and we did it! Very tasty, with a beautiful crispy crust, inexpensive, as simple as five kopecks and at the same time absolutely lean rice cutlets on our plate today... Yes, housewives like us should be carried in our arms!
And if we also add some fresh vegetables and some spicy vegetarian sauce to the cutlets, it won’t cost us anything at all. Bon appetit!
Rice cutlets
Another good recipe for vegetarian cutlets is made from rice with cheese. You can use leftover rice porridge by adding the necessary ingredients.
Rice cutlets
Compound:
- 150 ml rice
- 250 ml water
- 90 g hard cheese
- 1 tbsp. spoon of tomato paste (optional)
- 1/2 teaspoon salt
- 1/3 teaspoon asafoetida
- 25 g coconut flakes
- vegetable oil for frying
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How to cook rice cutlets - recipe:
- After washing the rice, put it in a pan, which we put on the fire. Pour boiling water over the rice, add salt and, when it boils, stir and cover with a lid. Turn the heat to the lowest setting and cook in the same way as rice and cabbage for 15 minutes, without opening the lid. Then leave it covered for another 10 minutes.
Ready rice - Grate the cheese through a coarse grater.
Hard cheese - Cool the finished rice and mix with cheese.
Rice with cheese - Add tomato paste and asafoetida to this mass and mix.
Rice mixture for making cutlets - With wet hands, form small cutlets.
Making cutlets - Bread them in coconut flakes.
Roll in coconut flakes - Place the frying pan on the fire, pour in vegetable oil and heat it up. Fry the rice cutlets on both sides to form a golden brown crust.
Fry in a frying pan - Place on a plate.
Ready cutlets
Rice cutlets can be served as a separate dish with tomato or sour cream sauce, or with vegetable dishes. They are also convenient to take with you on the road.
Rice cutlets with vegetables
Bon appetit!
How to prepare “Bitochki with jelly”
1. The recipe for making meatballs with jelly should start with porridge. To do this, you need to bring the milk to a boil, and then add semolina (or any other) cereal in a thin stream, stirring constantly. Add a pinch of salt and sugar to taste. If desired, add a packet of vanilla sugar. When the porridge has thickened, remove from heat and cool well.
2. In the meantime, you can make jelly. To do this, you need to boil water, add berries and sugar to taste. Dilute the starch in a small amount of water and gradually add to the berries. Boil a little until thickened. Then remove from heat and leave to cool.
3. When the semolina porridge has already cooled, you can add an egg there and mix thoroughly (you can use a blender).
4. Form the resulting mass into balls and bread them in flour (you can use crackers).
5. Melt butter in a frying pan (you can fry jelly meatballs at home using vegetable oil) and place the meatballs there.
6. Over medium heat, fry the meatballs until golden brown on both sides.
7. First place the finished meatballs on a paper napkin to remove excess fat, and then onto a plate. There is no need to drizzle with jelly before serving to ensure they remain crispy.
Rice cutlets
Ingredients
Rice 1 glass Carrots 2 pcs Onion 2 pcs Chicken egg 1 pc Vegetable oil 70 ml Premium wheat flour 50 g Salt 3 pinches Ground black pepper 1 pinch
Rice cutlets are a delicious and golden-brown side dish that can be served not only with meat and fish dishes, but also as a breakfast along with sour cream or thick yogurt. Both adults and children eat this dish with pleasure, without even guessing what it is made from, since the crispy and golden crust will drive them crazy from the first taste of the juicy cutlet. To create a side dish, you can purchase rice according to your taste, but it is best to choose steamed cereal - it cooks faster and the grains of rice do not stick to each other. It is impossible to create cutlets without beating a chicken egg - it is a binding ingredient. Otherwise, the blanks will fall apart in your hands. You can easily create rice cutlets in the morning for breakfast if, for example, you still have boiled rice in the refrigerator after dinner. You can even experiment a little and form cutlets stuffed with fried mushrooms, vegetables, and minced meat.
How to cook “Rice cutlets”
1 Rinse the rice in water several times, pour into a cauldron or pan, add hot water and boil until tender for 15 minutes. Drain in a colander, then pour into a deep container and let cool.
2 Peel the carrots and onions, rinse them, cut the onion into small cubes, and grate the carrots on a coarse grater. Fry in 20 ml of hot vegetable oil in a saucepan or frying pan, and then pour into a container with boiled, cooled rice. Mix.
3 Beat a chicken egg into the minced rice, add salt and ground black pepper, stir until the minced meat is viscosity.
4 With wet hands, form cutlets from it and roll them in wheat flour.
5 Fry them in hot vegetable oil in a frying pan for 2-3 minutes on each side, turning on medium heat. Since the rice was added to the minced meat after it had already been boiled, the cutlets needed minimal time for frying.
6 Serve the rice cutlets, decorated with fresh herbs, to the table warm. The recipe for “Rice cutlets” is ready, bon appetit
