Cutlets with rice and potatoes. Potato cutlets with rice How to make cutlets from rice and potatoes

Step 1: Boil potatoes and rice.

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


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

Step 2: Prepare the minced meat for the cutlets.

Peel the onion and garlic, squeeze the garlic cloves into a deep bowl using a garlic press, and grate the onion on a grater with small holes.
Peel the potatoes and place them in a bowl with chopped vegetables. Use a masher to make mashed potatoes. Then add the rice along with salt and ground black pepper. Then pour in the flour and mix the mixture thoroughly with a tablespoon. The consistency should be such that you can make cutlets. Therefore, if necessary, add flour, but it is better to start adding it in tablespoons so as not to overdo it.

Step 3: Fry the cutlets.

Turn on the stove to medium level, place a frying pan on the burner and pour in vegetable oil.
While the oil is heating up, pour the breadcrumbs into a flat plate. We wet our hands with water, form a ball from the potato mixture, place it on a plate with breadcrumbs, roll it in, shape the ball into a cutlet and place it in a frying pan.
Fry the potato cutlets on both sides until an appetizing golden brown crust and transfer the finished ones to a plate.

Step 4: Serve potato cutlets with rice.

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

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

To make the cutlets less fatty, after frying they should be transferred to napkins or paper kitchen towels.

About 10 years ago I came up with my own recipe for wonderful cutlets made from minced meat and rice. Oh, these delicious ruddy rounds always went off with a bang at our table! And no wonder, because they are really very tasty! However, nowadays meat is not a very cheap product, so it doesn’t always end up in the refrigerator. So the idea arose to prepare rice cutlets with a more affordable product. Well, potatoes were the first thing that came to hand! I really hope that you will like this 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 them!), rub lightly with a brush if necessary, place in a saucepan, add water and boil until soft. When the potatoes are ready, drain the water, cool the tubers, peel them and grate them on a coarse grater into a large bowl.
2. Sort the rice, rinse in several waters, and boil in slightly salted water. Place the rice in a sieve, rinse again and leave to cool completely.
3. Peel the carrots and onions, wash and dry. Grate the carrots on a medium grater, finely chop the onion. Place the vegetables in a frying pan with heated sunflower oil and fry, stirring occasionally, until soft. Cool the vegetable mass.
4. Rinse fresh parsley, shake slightly to remove excess liquid, finely chop with a knife.
5. Place boiled rice, fried vegetables and chopped herbs into a bowl with potatoes, add salt and pepper to taste, and mix thoroughly.
6. Form large cutlets from the prepared minced meat.
7. Roll the workpieces in breadcrumbs (alternatively, you can use wheat flour) and place in a frying 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!

To make the taste of the cutlets 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 an excellent addition to potato cutlets with rice.

Step 1: prepare the potatoes.

Peel the potatoes using a kitchen knife and rinse well under warm running water. Then transfer it to a cutting board and cut it into medium-sized pieces.

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

Using a potato masher, mash the potatoes until smooth. We 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 the rice.

Place the rice in a sieve and rinse well under running water. Then place the rice grains in an empty pan and pour in cold water. The ratio of cereal 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. At the beginning of cooking, 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 pan. Over high heat, bring the rice grains to a boil, and then reduce the heat to low and simmer the rice for about 20 minutes under the lid. During this time, the rice will not burn or boil over.

Step 3: prepare the onion.

Using a kitchen knife, peel the onion and rinse it well under running water. Then transfer to a cutting board and cut into small squares. Transfer the chopped onion to a free bowl.

Step 4: prepare the carrots.

Peel the carrots using a kitchen knife and then rinse under running water. Now, using a medium grater, grate the vegetable into an empty plate.

Step 5: fry onions and carrots.

Place butter in a frying pan and place the container over medium heat. Once the oil is hot enough, add the chopped onion. Simmer it with constant stirring with a wooden spatula. When the vegetable is well stewed and becomes soft, add chopped carrots to it and, continuing to stir, simmer them some more. 5 minutes. We don’t fry the carrots and onions until golden brown, they just need to simmer well and become soft. Then turn off the burner, pepper and salt the roast to taste and mix everything well again.

Step 6: prepare dill and parsley.

Wash the parsley and dill under running water, lightly shake off the water and transfer to a cutting board. Using a kitchen knife, chop them and place them in a free bowl.

Step 7: prepare potato and rice cutlets.

Transfer the mashed potatoes into a free bowl, add boiled rice, fried carrots and onions, chopped parsley and dill. Using a kitchen knife, break the shell of a chicken egg and pour the white and yolk into the vegetables. Then add salt and pepper to taste and, using a tablespoon, mix everything thoroughly until smooth.

The minced meat is ready, now we begin to form cutlets from it. To do this, take some minced meat and manually form small cutlets out of it, lightly pressing on them, making the cutlets flatter so that they are well fried.

Pour a little vegetable oil into the frying pan and place the container on medium heat. When the oil is hot enough, place the cutlets at a short distance from each other. Then turn on the fire and fry the dish over low heat on one side until golden brown, and then using a kitchen metal spatula, turn them over to the other side and also fry until golden brown on the other side.

Step 8: Serve potato and rice cutlets.

Place the slightly cooled potato and rice cutlets on 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!

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

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

Before frying the cutlets, place a few 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 unique spicy 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 cutlets.

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

Before frying, the cutlets can be rolled on all sides in breadcrumbs, then they will also have a golden crispy crust.

Very simple, very fast, especially if you have yesterday’s half-eaten rice and forgotten leftover mashed potatoes lying around in the refrigerator.

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

Cooking:
Peel the potatoes and boil in salted water.

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

Boil the rice separately, do not add salt.

Fry (important!), finely chopped onions and carrots in cold-pressed sunflower oil, it will turn out more flavorful.

Grate the cooled potatoes or mash them into a puree.

Mix everything together and taste the mixture for salt, if necessary, and season thoroughly.

Form cutlets and fry until golden brown. My personal wish: before frying the cutlets, throw a crushed clove of garlic into the heated vegetable oil, and after half a minute, take it out and throw it away, and then fry the cutlets in this oil. And for those who are especially 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: with seaweed, with gravy or sauce, or just with mustard and horseradish.

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