During fasting, such cutlets are ideal for lean dishes. The cutlets are very tasty, they are eaten instantly. This recipe is very simple and quick to prepare.
It is necessary
- - 1 tbsp. coarse rice
- - 300 g potatoes
- - 100 g of champignon mushrooms
- - 1 medium onion
- - 1 PC. carrot
- - 1 tsp. ground sweet wigs
- - 2 - 3 tbsp. l. vegetable oil
- - 100 g bread crumbs
- - 2 tbsp. l. Kikkoman soy sauce
Instructions
Step 1
Boil jacket potatoes. Cook the rice until cooked through. The stronger the glutinous rice, the better.
Step 2
Peel and grate the cooled potatoes.
Step 3
Mix the grated potatoes with rice and add paprika. Salt to taste.
Step 4
Finely chop the onion, grate the carrots, finely chop the mushrooms. Put all these ingredients in a pan, add soy sauce and fry until the liquid has completely evaporated. Cool the resulting filling.
Step 5
Sprinkle breadcrumbs on the cutting board. Take 1 tablespoon of rice and potato mixture. Crush a little and put a teaspoon of the filling in the middle. Pinch the edges to form a patty.
Step 6
Fry the resulting cutlets in vegetable oil on both sides. Approximately 3 - 5 minutes each. Until golden brown.
