Cutlets for Friday dinner. They are very light and pleasantly filling

Rice cutlets are a great alternative to meat dinners because they are light but nutritious. This version is extremely aromatic, thanks to the mixture of spices used. You can serve them in many ways, e.g. with yogurt, garlic or tomato sauce. Oven-roasted vegetables, a fresh and crunchy salad or grated beetroot also go great with them. If you want to make them even more filling, you can serve them with a fried egg and rice.

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Ingredients:

• 100 g of rice,
• large potato,
• small carrot,
• shallot,
• a handful of green beans,
• 2 tablespoons of coriander leaves,
• chili pepper,
• 3 tablespoons of potato flour,
• a spoon of lemon juice,
• a teaspoon of grated ginger,
• 1/4 teaspoon of turmeric,
• 1/4 teaspoon chili powder,
• 1/2 teaspoon garam masala,
• 1/2 teaspoon of salt.

Additionally:

• breadcrumbs for breading,
• oil for frying.

How to do it:

Cook the rice until soft according to the instructions on the package. Remove from heat and let cool. Alternatively, you can use rice from the previous day’s dinner.

Peel the potato and cook in salted water until soft. Strain it and mash it into a smooth purée. Add them to the rice and mix.

Chop the carrot, shallot, green beans and pepper very finely with a sharp knife or food processor.

Add the vegetables to the rice along with potato flour, finely chopped coriander leaves, lemon juice and spices. Mix everything with your hands until smooth, adding more flour if necessary.

Heat the oil in a pan. Take a handful of the rice and potato mass and form round, flat cutlets. Coat them in breadcrumbs and place them in hot fat.

Fry the rice cutlets for 4-5 minutes on each side, until golden brown. After frying, place them on a plate lined with paper towels.

Serve the finished dish with your favorite sauce and a light salad.

Source: Terazgotuje.pl