Quick and tasty rice cutlets: A family-friendly meatless dinner

This dish is one of my favourite recipes for vegetarian cutlets for dinner. They are inexpensive and quick to prepare, and their delicate taste makes them suitable for children as well. They couldn't be missing a solid dose of fresh herbs. Dill and parsley add a lightness to the whole dish.

Rice and carrot cutlets are an excellent idea for using leftover rice. When I cook too much, I immediately know how to use it in a delicious way without wasting anything.

They are delicious and easy to digest, and when served with your favourite salad or vegetables, they make for a filling meal. I love serving them with a simple tzatziki sauce and steamed vegetables.

Ingredients:

                  
• 100 grams of rice,
• 1 carrot,
• a handful of dill or parsley,
• 1 egg,
• 2 tablespoons of breadcrumbs,
• 1 tablespoon of semolina,
• 1 tablespoon of flour,
• salt and pepper to taste,
• breadcrumbs,
• oil for frying.

Preparation:

1. Cook the rice in salted water according to the package instructions. Drain and let it cool.
2. Peel and grate the carrot on a medium grater.
3. Add the grated carrot and chopped dill to the cold rice. You can also use chopped parsley instead of dill.
4. Add the egg and season with salt, pepper, breadcrumbs, semolina, and flour. You can substitute black pepper for white pepper.
5. Mix the mass thoroughly until you achieve a uniform consistency.
6. Form small cutlets from the mass and coat them in breadcrumbs.
7. Heat oil in a pan and fry the cutlets on both sides until golden brown.

Serve the cutlets warm with your favourite sides, preferably vegetables, which are increasingly available at markets. You can also bake the cutlets in the oven at 180°C for about 20 minutes. Enjoy!