Carrot and rice cutlets

These tender and filling rice and carrot cutlets are easy to make for breakfast, lunch, or dinner, especially if you have leftover cooked rice. Carrots are rich in vitamins and other nutrients, and the rice will give you energy for an active life. If you're preparing this dish for little ones, you can skip the spicy seasonings or even steam the cutlets.

Step-by-step recipe

Step 1:

Boil the rice and place it in a bowl.

Step 2:

Beat the egg into the rice and stir.

Step 3:

Finely chop the onion.

Step 4:

Pour olive oil into the pan and fry, stirring for 2 minutes.

Step 5:

Grate the carrots coarsely and add to the pan. Fry, stirring, for 3-5 minutes.

Step 6:

Add vegetables to the rice.

Step 7:

Add a tablespoon of flour and two tablespoons of finely grated Parmesan.

Step 8:

Season with salt, pepper, and a pinch of chili flakes. Mix well.

Step 9:

Place breadcrumbs in a bowl.

Step 10:

Form small patties and roll in breadcrumbs.

Step 11:

Pour olive oil into a frying pan and fry the cutlets over medium heat for 3-5 minutes on one side and 3 on the other.

Step 12:

Serve with your favorite sauce.

Cooking tips

If you're making these cutlets for small children, omit the hot peppers and choose a mild sauce, such as sour cream or yogurt. Similar cutlets can be made without rice by adding more flour and applesauce.

To make the cutlet mixture more viscous and easier to stick together, you can add a little cornstarch and grated potatoes.