Carrot Cutlets with Rice and Tomatoes

Name: Carrot Cutlets with Rice and Tomatoes
Cook time: 25 min
Total time: 25 min
Yield: 5 servings
Ingredients: 0.60 шт Морковь; 20.00 г Рис; 0.20 шт Репчатый лук; 0.20 стакан Пшеничная мука; 0.20 шт Куриное яйцо; по вкусу Соль; 0.20 шт Помидоры

Tender vegetable cutlets with sweet carrots, rice and tomatoes. Served with sour cream or your favorite sauce.

Total: 25 min
Standard serving: 172.5 g

Cutlets
Hot dishes
Lunch
Dinner
Vegetarian
On the stovetop
Easy
Quick
Under 30 minutes

Ingredients

Total 7

Carrot
60 g≈ 2/3 pcs
Rice
20 g≈ 2 tbsp
Onion
30 g≈ 6 clove
Wheat flour
27.5 g≈ 3.5 tbsp
Chicken egg
10 g
Salt
to taste
Tomatoes
24 g≈ 1.5 slice

Instructions

1
Step 1
Boil the rice until half-cooked. Grate the carrot on a medium grater. Chop the tomato into small cubes.
2
Step 2
Salt the grated carrot. Let it sit for a few minutes, then squeeze out the released juice.
3
Step 3
Mix the carrot with cooked rice, tomatoes, egg, and flour. The consistency should resemble pancake batter. Taste for salt and add more if needed.
4
Step 4
Heat vegetable oil in a pan. Fry the cutlets on both sides over medium heat until golden brown.

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Instructions

Step 1

Step 2

Step 3

Step 4

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Spanish Mohet Garnish

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Baked Eggplants with Vegetables

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Spaghetti Bolognese

Pizza on Kefir Dough with Vegetables

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