Tip 1: How to cook vegetable patties with rice

Tip 1: How to cook vegetable patties with rice

Vegetable cutlets with rice are a wonderful dishfor a fasting day or light dinner. Make such a dish at home under the power of every hostess, because any special skills in cooking for its preparation is not required.

How to cook vegetable patties with rice

You will need

  • - one medium-sized carrot;
  • - 1/4 cabbage of medium-sized cabbage;
  • - half a glass of non-brewed rice;
  • - three potatoes;
  • - three onions;
  • - two eggs;
  • - 1/2 cup of flour;
  • - salt and pepper (to taste);
  • - vegetable oil;
  • - breadcrumbs.

Instructions

1

Pour 500 ml of water into a saucepan and put itFire. As soon as the water boils, pour rice into it, add salt and cook for 15-20 minutes (rice should eventually not be slightly cooked). Turn off the gas, drain the water and rinse the rump.

2

Carrots, potatoes, cabbage, onions and garlicclean and rinse well in cold water. Vegetables cut and pass through the meat grinder. Next, you need to squeeze out a little of the resulting mass to remove excess juice (if this is not done, then more flour will be needed to cook, which will negatively affect the taste of cutlets).

3

In a deep bowl, combine the vegetable mince and rice,Add to the mixture eggs, salt and pepper (at this stage you can add to the resulting mass of your favorite spices or herbs). Mix everything thoroughly, then pour the flour into minced meat and mix it again to make a homogeneous mass.

4

Put a frying pan with a thick bottom on the fire,pour oil into it. From vegetable minced meat to form small cutlets, roll them in breadcrumbs and fry from two sides to a golden color. That they are baked faster, then when frying the frying pan can be covered with a lid.

5

Finished vegetable cutlets put on a dish and decorate with greens. You can serve them with any sauce and side dish.

Tip 2: How to cook juicy pike burgers

Sharp pike - the heroine of several folkfairy tales, and very tasty fish, from which a lot of hearty dishes are prepared. It is lean, which is good for your liver, but for the same reason it's rather dry. Find out a couple of secrets about how to make juicy pike patties, and you'll be delighted with this fabulous meal.

How to cook juicy pike burgers

You will need

  • For the first recipe:
  • - 2 kg of pike;
  • - 2 onions;
  • - 1 protein of large chicken eggs;
  • - 100 ml of 20% cream and 2.5% milk;
  • - 150 g of stale white loaf;
  • - 40 g of butter;
  • - 2 tsp. salts;
  • - 1 tsp. ground white pepper;
  • - vegetable oil;
  • For the second recipe:
  • - 500 g of pike fillets;
  • - 100 g of lard;
  • - 200 g of young zucchini;
  • - 1 chicken egg;
  • - 100 g of breadcrumbs;
  • - 1 onion;
  • - 1/3 tsp. ground black pepper and rosemary;
  • - salt;
  • - vegetable oil.

Instructions

1

Secret number 1 - egg white. Wash the fish wellfrom mucus and blood clots and cut along the ridge and abdomen. Pull out all the insides, remove the head and tail. Carefully separate the fillets from the spine and bones, peel the meat from the peel, transfer into a deep bowl and mash with a fork. Loosen the bulbs from the husk and finely chop. Melt a piece of butter in a frying pan and fry the onions in a medium heat until golden.

2

Cut the hard crust from the loaf, cut it intoPieces and soak in milk for a couple of minutes, then squeeze. Mix the bread gruel and onion broth with the fish and pass through the meat grinder, then do it again to grind the small bones. Tighten the container with minced food film and put into the refrigerator for 20-30 minutes.

3

Take out the chilled mass for pike cutlets,stir in it cream, season with salt and white pepper and mix it well with a wooden spatula or spoon. Whisk the egg whites separately in a whisk or a mixer in a steep foam, pour it into minced meat and mix again thoroughly.

4

Form large balls of fish moistened inwarm water with your fingers and slightly flatten them. Pour a frying pan, better cast iron, pour in vegetable oil and fry pike patties to a crusty crust on each side. Transfer the dishes into a preheated oven for 170oC for 15 minutes. Serve with fresh vegetables, rice or potatoes.

5

Secret number 2 - pork lard Cut the lard onrandom pieces and turn in a meat grinder or chop the blender first just him, the second time - along with the fish fillet. Peel the bulbs from the "shirts" and grate on the middle grater, just do the young zucchini.

6

Add both vegetable purees and the egg in minced meat, sprinkle it with seasonings and salt and stir intensively to evenly distribute all the ingredients. Allow the mixture to stand for 15-20 minutes in the cold.

7

Loosen the breadcrumbs on a flat platenear the stove. Spread the vegetable oil over high heat and lower the temperature to an average. Make cutlets, roll them in breadcrumbs and cook for 2-3 minutes on each side. Leave the frying pan and cover for another 3-5 minutes.

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