How to make rice and potato cutlets. Potato and rice cutlets

We are used to that for garnish you need to cook some kind of porridge, potatoes, legumes or pasta. But what if we tell you that you can add cutlets to any second dish? Yes, just cutlets, only we will not cook them from meat, but from a very unusual set of products.

To speed up the cooking process tender cutlets in a crispy breading, we recommend boiling potatoes and rice in advance. This can be done even the night before. Surprise your family with an unusual flavor combination, arrange a feast for them all over the world!

Ingredients

Preparation

1. 1 Boil the washed rice thoroughly until tender. Place the peeled potato tubers cut into 4 parts in boiling water and cook for 15 minutes. Cool the cooked rice and potatoes.
2. 2 In a saucepan in sunflower oil, fry the onion until transparent, add carrots grated on a coarse grater and chopped cabbage. Cook the vegetables, covered, until the cabbage is tender, remove the pan from the heat, and cool the contents.
3. 3 Pass the cooled potatoes with cabbage, onions and carrots through a meat grinder. Mix the resulting mass with rice, eggs and flour. Stir the mixture until smooth.
4. 4 With hands dipped in cold water, form cakes and roll them in semolina. Fry the patties in a skillet in sunflower oil until golden brown on both sides.

Voila, golden potato and rice patties are ready. To maximize their taste, be sure to pour a fragrant garnish on the side dish, this combination will win your heart! Save this awesome recipe and share it with your friends. Such a dish should be 100% in your culinary piggy bank!

Step 1: Boil potatoes and rice.

We wash the potatoes under running water thoroughly enough, because we will cook the potatoes in their skins, and we just rinse the rice under running water twice.
We turn on a medium heat on the stove, put the potatoes in a saucepan and fill it with water. Then put on the burner and cook after boiling for about 25 - 35 minutes.


Put a smaller pan on the adjacent burner, put the rice in it, pour about 130 ml of water and turn on medium heat. As soon as the liquid boils, reduce the heat to a minimum level, cover the pan with a lid and cook until fully cooked for about 15 - 20 minutes.

Step 2: Prepare minced meat for cutlets.

Peel the onion and garlic from the husk, squeeze the garlic cloves into a deep bowl with the help of a garlic maker, and grate the onion with small holes.
Remove the peel from the potatoes and put them in a bowl with chopped vegetables. We make mashed potatoes with a crush. Then add the rice together with salt and black pepper. Then pour the flour and mix thoroughly with a tablespoon. The consistency should be such that you can sculpt cutlets. Therefore, if necessary, add flour, but it is better to start sprinkling it with tablespoons so as not to overdo it.

Step 3: Fry the patties.

We turn on the stove to the middle level, put a frying pan on the burner and pour in the vegetable oil.
In the meantime, while the oil is warming up, pour the bread crumbs into a flat plate. We moisten our hands with water, form a ball from the potato mass, put it in a plate with breadcrumbs, roll it over, give the ball the shape of a cutlet and transfer it to the pan.
Fry potato cutlets on both sides until an appetizing golden brown crust and put the ready-made ones on a plate.

Step 4: Serve the potato cutlets with rice.

Potato cutlets with rice are best enjoyed with a variety of homemade sauces, such as cheese or tomato sauces, as well as mayonnaise, sour cream or mustard. Enjoy delicious and simple food!
Bon Appetit!

It is very simple to check the readiness of the potato, it is enough to pierce it with a knife or fork, and if the vegetable has become soft and does not stick to the knife (fork), then it has been cooked.

To keep the cutlets less greasy, transfer them to napkins or paper kitchen towels after frying.

Step 1: prepare the potatoes.

Peel potatoes with a kitchen knife and rinse well under warm running water. Then put it on a cutting board and cut it into medium-sized pieces.

Then we transfer the chopped vegetable to a free pan and fill it with cold water so that the liquid completely covers it. Cover the container with a lid and set on medium heat. Cook potatoes 25-30 minutes. Then turn off the burner and, holding the pan lid with kitchen oven mitts, drain the water.

Using a crush, knead the potatoes until smooth. Do not add butter and salt. Attention: mashed potatoes should not be liquid in consistency, as the cutlets may fall apart during cooking.

Step 2: prepare rice.

Transfer the rice to a sieve and rinse well under running water. Then put the rice grains in a loose saucepan and pour in cold water. The ratio of cereals and water should be 1 to 2. That is, if you need to cook half a glass of rice, then you need to pour one glass of water. First, add a little salt and a few drops of vegetable oil. To make the rice dazzling white, add a teaspoon of lemon juice or apple cider vinegar to the saucepan. On high heat, bring the rice grits to a boil, and then reduce the heat to a minimum and simmer the rice for about 20 minutes under the lid. During this time, the rice will not burn and boil over.

Step 3: prepare the onion.

Peel the onion with a kitchen knife and rinse it well under running water. Then we transfer to a cutting board and cut into small squares. Transfer the chopped onion to an empty bowl.

Step 4: prepare the carrots.

Peel the carrots with a kitchen knife, and then rinse them under running water. Now, using a medium grater, rub the vegetable into a loose plate.

Step 5: fry the onions and carrots.

Put butter in a frying pan and put the container on medium heat. After the oil is well heated, we shift the chopped onion. Simmer it with constant stirring with a wooden spatula. When the vegetable is well stewed and becomes soft, transfer the chopped carrots to it and, continuing to stir, simmer them again 5 minutes... Do not fry carrots and onions until golden brown, they just have to stew well and become soft. Then we turn off the burner, and pepper and salt the frying to taste and mix everything well again.

Step 6: prepare the dill and parsley greens.

We wash the parsley and dill greens under running water, lightly shake off the water and put them on a cutting board. Use a kitchen knife to chop them up and place them in an empty bowl.

Step 7: prepare potato and rice cutlets.

Put the mashed potatoes in a free bowl, add boiled rice, carrot and onion frying, chopped parsley and dill. Using a kitchen knife, break the shell of a chicken egg and pour the protein and yolk to the vegetables. Then salt and pepper to taste and mix everything thoroughly with a tablespoon until smooth.

Minced meat is ready, now we begin to form cutlets from it. To do this, we take a little minced meat and manually form small cutlets from it, slightly pressing on them, making the cutlets flatter so that they are well fried.

Pour some vegetable oil into the pan and put the container on medium heat. When the oil warms up well, we shift the cutlets at a short distance from each other. Then we fasten the fire and fry the dish over low heat on one side until golden brown, and then with the help of a kitchen metal spatula, turn them over to the other side and also fry until golden brown on the other side.

Step 8: Serve the potato and rice cutlets.

Transfer the slightly cooled potato and rice cutlets to a wide dish and serve on the dining table. Our dish can be served with vegetable salads or pickles, with gravy or sauce, with mustard or horseradish. They will always be delicious!
Enjoy your meal!

For cutlets, potatoes can be boiled in their skins. Then peel and grate on a medium grater.

Chopped onions and carrots can be fried in sunflower oil, preferably cold pressed. Then the cutlets will turn out to be very fragrant.

Before frying the cutlets, put a few pieces of crushed garlic cloves in a container with heated vegetable oil, and after 1-2 minutes remove them from the pan. Then fry the cutlets - they will acquire a very peculiar piquant taste. And if you add a few sprigs of rosemary to the heated oil before frying the dish, then the cutlets will taste like "meat".

In addition to ground black pepper, you can add other spices to the minced meatball.

In addition to onions and carrots, you can add fried mushrooms or a piece of boiled ground meat to the minced meat.

Before frying, cutlets can be rolled on all sides in bread crumbs, then in addition they will have a golden crisp crust.

Very simple, very fast, especially if yesterday's half-eaten rice and forgotten leftovers of mashed potatoes are lying in the refrigerator.

Products:
A pound of potatoes, better than white, they are more starchy, they will stick together better
Half a cup of rice
Bulbs - 2
Carrots - 2
Vegetable oil for frying
Salt pepper

Cooking:
Peel and boil the potatoes in salted water.

Secret: so that all the starch remains in the potato tubers, it is better to dip them whole in cold water and put on fire, and add salt when the water boils.

Boil rice separately, do not salt.

Fry (important!), Finely chopped onions and carrots in cold-pressed sunflower oil, it will be more aromatic.

Grate cooled potatoes or mash in mashed potatoes.

Mix everything that has turned out and taste the mass for salt, if you need to add and pepper it well.

Form cutlets and fry until golden brown. My personal wish: before frying the cutlets, throw the crushed clove of garlic into the heated vegetable oil, and after half a minute remove and discard, and then fry the cutlets in this oil. And for the more sophisticated, you can add a sprig of rosemary to the oil before frying, then it will generally remind you of meat.

You can eat these wonderful potato and rice cutlets with anything: even with seaweed, even with gravy or sauce, or just with mustard and horseradish.

Can you imagine if you already had all the ingredients of this dish ready, and you don’t even have to think about what delicious and healthy to eat.

About 10 years ago, I came up with my own recipe for wonderful minced meat and rice cutlets. Oh, these delicious ruddy round things always scattered "with a bang" at our table! And not surprising, because they are really delicious! However, in our time, meat is not a very cheap product, therefore it does not always end up in the refrigerator. So the idea arose to cook rice cakes with a more affordable product. Well, potatoes are the first thing that came to hand! I really hope that you will like the recipe for wonderful potato cutlets with rice!

To make potato cutlets with rice, you will need:

potatoes - 800 g
rice - 1 tbsp.
carrots - 2 pcs.
onions - 1 pc.
fresh parsley - ¼ bunch
ground black pepper - to taste
salt to taste
breadcrumbs
sunflower oil for frying

How to cook potato cutlets with rice:

1. Wash the potatoes under running water (do not peel!), If necessary, rub lightly with a brush, place in a saucepan, add water and boil until soft. When the potatoes are ready, drain the water, cool the tubers, peel and coarsely grate into a large bowl.
2. Sort the rice, rinse in several waters, boil in slightly salted water. Place the rice on a sieve, rinse again and leave to cool completely.
3. Peel, wash, dry carrots and onions. Grate the carrots on a medium grater, finely chop the onions. Put vegetables in a frying pan with heated sunflower oil and, stirring occasionally, fry until soft. Cool the vegetable mass.
4. Rinse fresh parsley, shake slightly to remove excess liquid, chop finely with a knife.
5. Put boiled rice, fried vegetables and chopped greens into a bowl with potatoes, salt and pepper the mass to taste, mix thoroughly.
6. Form small cutlets from the cooked "minced meat".
7. Dip the blanks in bread crumbs (alternatively, you can use wheat flour) and put in a pan with preheated sunflower oil.
8. Fry the cutlets on both sides until golden brown.
9. Transfer the finished cutlets to a dish and serve immediately. Help yourself!

In order to make the cutlets taste more delicate, I recommend adding a little butter or cream to the mashed potatoes. If there is no fresh parsley in the refrigerator, replace it with dill, or even use any dried herbs to your taste! Fresh vegetables will also be a great addition to potato cutlets with rice.