Rice cutlets with meat filling are a great alternative to a side dish when just rice is already fed up. The meat filling in the rice "fur coat" is a very popular, economical and nutritious dish.
Pick your recipe
Ingredients:
- 300 g round grain rice;
- 200 g minced pork;
- 1 egg
- 80 g of flour;
- 30 g of potato starch powder;
- 2 cloves of garlic;
- breadcrumbs for breading;
- 3-4 feathers of green onions;
- dill greens, seasoning mixture.
Cooking:
- For this dish, rice should be taken with increased gluten, in our case round-grain. It reaches its greatest stickiness when it is cold; therefore, rice boiled in salted water should then be completely cooled.
- Break the egg, separating the yolk and protein. Add yolk to cold rice. Add starch powder here. Stir the whole mass, if it is very cool, then for dilution you can add a little milk or liquid cream. Add a tablespoon of seasonings to your rice dough to choose from.
- Salt the protein and beat with a mixer, you should get airy foam, which we will send to the bowl for rice, stir. Now the basis for zraz has become very tender and magnificent.
- A small amount of cream can be added to the minced pork so that the filling is more tender.
- Finely chop the garlic cloves, onion feathers and dill and add to the meat. Salt to taste, pepper and stir everything.
- For boning zraz, prepare a breading: mix in half the flour and breadcrumbs.
- Take a tablespoon of rice and lay on a breading, flatten into a small cake. Put a little minced meat on it in the middle. Wet hands to form a cutlet, so the meat will be inside the rice cakes. By the way, so that the rice does not stick to the spoon, it also needs to be moistened with water. Do this procedure with each cutlet.
- Abundantly roll raw zrazy in double breading.
- Fry on both sides in a pan with hot vegetable oil. Serve with sour cream or vegetable sauce.