Rice cutlets with meat filling are a great alternative to a side dish when you are just tired of rice. Meat filling in a rice "coat" is a very popular, economical and nutritious dish.
Ingredients:
- 300 g of round grain rice;
- 200 g minced pork;
- 1 egg;
- 80 g flour;
- 30 g potato starch powder;
- 2 cloves of garlic;
- breadcrumbs;
- 3-4 feathers of green onions;
- dill greens, a mixture of spices.
Preparation:
- For this dish, rice should be taken with increased gluten, in our case, round grain. It reaches its greatest stickiness when cold, so rice boiled in salted water should then be completely cooled.
- Crack the egg, separating the yolk and white. Add the yolk to cold rice. Pour starch powder here. Stir the whole mass, if it is very steep, then you can add a little milk or liquid cream for dilution. Add a tablespoon of seasonings of your choice to the rice dough.
- Salt the protein and beat with a mixer, you should get an airy foam, which we send to a bowl with rice, stir. Now the base for zraz has become very delicate and lush.
- You can add a small amount of cream to the minced pork to make the filling more tender.
- Finely chop the garlic wedges, onion feathers and dill and add to the meat. Salt to taste, pepper and stir everything.
- For deboning, prepare breading: mix flour and breadcrumbs in half.
- Take part of the rice with a tablespoon and lay on the breading, flatten into a small cake. Put some minced meat on it in the middle. Form a cutlet with wet hands, so that the meat is inside the rice cake. By the way, so that the rice does not stick to the spoon, it also needs to be moistened with water. Do this procedure with each cutlet.
- Roll abundantly in double-breaded raw zrazy.
- Fry on both sides in a pan with hot vegetable oil. Serve with sour cream or vegetable gravy.
