Potato, rice and cottage cheese cutlets

A hearty dish made from simple products - mouth-watering cutlets made from potatoes, rice and cottage cheese. The cutlets are tender, with a crispy golden brown crust. Simple and delicious!

Ingredients

• Potatoes - 300 g (3 pcs.)
• Cottage cheese - 100 g
• Rice - 65 g
• Onions - 70 g (1 pc.)
• Egg - 1 pc.
• Cumin (seeds) - pinch
• Ground nutmeg - a pinch
• Salt to taste
• Ground black pepper - to taste
• For filing (optional):
• Sour cream - 3-4 tbsp. spoons

Directions

1. Prepare foods according to the list. From the indicated amount, I got 6 rather large cutlets from potatoes, rice and cottage cheese.
2. My cottage cheese is quite fatty - 9%, but you can use cottage cheese of any fat content to your taste.
3. Rinse the rice, send it to a saucepan or stewpan, pour about 120-130 ml of water, add a pinch of salt, set to maximum heat and bring to a boil. Then reduce heat to low and cook the rice, stirring occasionally, for about 25 minutes, until soft and soaked in water.
4. Remove the boiled rice from heat, transfer to a deep bowl and cool.
5. Peel the potatoes, wash and grate on a medium grater. Squeeze well and add to a bowl of rice.
6. Peel the onion, wash, grate on a medium grater and also send to a bowl.
7. Add cottage cheese.
8. Add the egg.
9. Season with salt and pepper.
10. Add cumin and nutmeg.
11. Mix well.
12. Roll about 1/6 of the mass into a ball and flatten slightly, forming patties. Shape the rest of the patties in the same way.
13. Heat vegetable oil in a skillet. Place the patties in a skillet and fry over low heat for about 8-10 minutes on each side, until golden brown.
14. Potato, rice and cottage cheese cutlets are ready. Serve them to the table, adding sour cream if desired.
15. Bon Appetit!