Mixed porridge cutlets with carrots

Peel the carrot, wash it, grate it on a coarse grater, salt it, sauté in 25 grams of melted butter and pass it through a meat grinder.

Cook a thick porridge from washed rice and millet, add carrot puree and eggs, and mix.

Divide the obtained mass into patties, coat in breadcrumbs, and fry in melted butter.

Serve with sour cream.