Rice cutlets with carrots

1 serving

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 983.7
• Proteins: 21.7g
• Fats: 46.1g
• Carbohydrates: 122.3g

Ingredients

• Rice: 80 g
• Carrot: 100 g
• Milk: 150 ml
• Chicken egg: 1 pc
• Sugar: 25 g
• Butter: 40 g
• Breadcrumbs: 25 g
• Salt: to taste

Cooking steps

1. Mix milk with 50 ml of water, add salt, pour in rinsed rice, and cook the porridge.

   Required ingredients:

   • Milk: 150 ml
   • Rice: 80 g
   • Salt:  to taste

2. Peel, wash, wipe, grate the carrot on a coarse grater and sauté under a lid with butter.

   Required ingredients:

   • Carrot: 100 g
   • Butter: 40 g

3. Mix the stewed carrots with the porridge, add an egg and sugar, and stir well.

   Required ingredients:

   • Carrot: 100 g
   • Rice: 80 g
   • Chicken egg: 1 piece
   • Sugar: 25 g

4. Shape the mass into patties, coat them in breadcrumbs, and fry in melted butter.

   Required ingredients:

   • Breadcrumbs: 25 g
   • Butter: 40 g

5. It can be served with sour cream or melted butter.

   Required ingredients:

   • Butter: 40 g