Rice cutlets with carrots
1 serving
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories983.7kcal
Proteins21.7grams
Fats46.1grams
Carbohydrates122.3grams
1
Mix milk with 50 ml of water, add salt, pour in rinsed rice, and cook the porridge.
- 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.
- Carrot: 100 g
- Butter: 40 g
3
Mix the stewed carrots with the porridge, add an egg and sugar, and stir well.
- 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.
- Breadcrumbs: 25 g
- Butter: 40 g
5
It can be served with sour cream or melted butter.
- Butter: 40 g
