Lean rice and potato cutlets

Potato Escalope 556 Last Update: Jul 29, 2021 Created: Jul 29, 2021 0 0 0
Lean rice and potato cutlets
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
Print

An excellent dish made from simple products is lean potato and rice cutlets. Such vegetable cutlets with an appetizing crispy crust are easy to prepare, they turn out to be very tasty and are equally good both warm and cold. And this recipe for lean cutlets is a good way to use leftover foods.

Ingredients

Directions

  1. If desired, potatoes and rice can be used already boiled in advance.
  2. We wash the rice, send it to a saucepan and pour 200-250 ml of water. We put the pan on maximum heat and bring the water to a boil.
  3. Reduce heat to low, cover and cook the rice, stirring occasionally, for about 15-20 minutes, until soft and completely absorbed. Leave the finished rice to stand for about 15-20 minutes under the lid (so that it becomes even denser).
  4. Peel the potatoes, wash them, cut them into large slices and send them to a saucepan. Fill the potatoes with water, set to maximum heat and bring to a boil.
  5. Reduce heat to medium and cook potatoes for about 20-30 minutes, until soft.
  6. Then completely drain the water and knead the mashed potatoes. Leave the mashed potatoes to cool.
  7. Peel the onions and carrots. Dice the onion and coarsely grate the carrots.
  8. Heat 1-2 tbsp in a frying pan. tablespoons of vegetable oil and put onions with carrots. Stir occasionally, fry the vegetables over medium heat for about 8-10 minutes, until soft and light golden brown.
  9. Combine cooled rice and mashed potatoes in a deep bowl. Add the fried carrots and onions. Salt and pepper.
  10. Stir until smooth.
  11. Pour the breadcrumbs into a flat plate.
  12. Take about 1/5 of the potato-rice mass, roll it into a ball and flatten it slightly, forming a cutlet. Roll the cutlet in breadcrumbs on all sides.
  13. In the same way, we form the rest of the patties and roll in breadcrumbs.
  14. Grease the pan with vegetable oil and heat over medium heat. There should not be a lot of vegetable oil. Since the cutlets are cooked without flour, if there is a lot of oil, the cutlets will not keep their shape well.
  15. Put the cutlets in the pan.
  16. Fry the patties over medium heat for about 2-3 minutes on each side, until golden brown.
  17. Lean rice and potato cutlets are ready.
  18. Bon Appetit!

Lean rice and potato cutlets



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

An excellent dish made from simple products is lean potato and rice cutlets. Such vegetable cutlets with an appetizing crispy crust are easy to prepare, they turn out to be very tasty and are equally good both warm and cold. And this recipe for lean cutlets is a good way to use leftover foods.

Ingredients

Directions

  1. If desired, potatoes and rice can be used already boiled in advance.
  2. We wash the rice, send it to a saucepan and pour 200-250 ml of water. We put the pan on maximum heat and bring the water to a boil.
  3. Reduce heat to low, cover and cook the rice, stirring occasionally, for about 15-20 minutes, until soft and completely absorbed. Leave the finished rice to stand for about 15-20 minutes under the lid (so that it becomes even denser).
  4. Peel the potatoes, wash them, cut them into large slices and send them to a saucepan. Fill the potatoes with water, set to maximum heat and bring to a boil.
  5. Reduce heat to medium and cook potatoes for about 20-30 minutes, until soft.
  6. Then completely drain the water and knead the mashed potatoes. Leave the mashed potatoes to cool.
  7. Peel the onions and carrots. Dice the onion and coarsely grate the carrots.
  8. Heat 1-2 tbsp in a frying pan. tablespoons of vegetable oil and put onions with carrots. Stir occasionally, fry the vegetables over medium heat for about 8-10 minutes, until soft and light golden brown.
  9. Combine cooled rice and mashed potatoes in a deep bowl. Add the fried carrots and onions. Salt and pepper.
  10. Stir until smooth.
  11. Pour the breadcrumbs into a flat plate.
  12. Take about 1/5 of the potato-rice mass, roll it into a ball and flatten it slightly, forming a cutlet. Roll the cutlet in breadcrumbs on all sides.
  13. In the same way, we form the rest of the patties and roll in breadcrumbs.
  14. Grease the pan with vegetable oil and heat over medium heat. There should not be a lot of vegetable oil. Since the cutlets are cooked without flour, if there is a lot of oil, the cutlets will not keep their shape well.
  15. Put the cutlets in the pan.
  16. Fry the patties over medium heat for about 2-3 minutes on each side, until golden brown.
  17. Lean rice and potato cutlets are ready.
  18. Bon Appetit!

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.