Potato roll with rice and egg

3 servings


prepare the potato mass, as indicated in the recipe for potato roll with mushrooms and egg, and lay on the towel with a layer of
1. 5 cm. Spread a thin layer of minced egg and rice on it. Prepare the minced meat: boil the eggs hard-boiled, peel and finely chop. go through the rice, rinse several times in warm water (for 1 cup of rice 2 cups of water), let boil, add a spoon of melted butter and cook until thickened. then put another tablespoon of melted butter, stir, cover and place the pan in the oven for 15 - 20 minutes. peel the bulb onions, wash, cut into small cubes, sauté in melted butter until golden pink color. then remove the porridge from the oven, transfer to a deep plate, cool slightly, add chopped egg, sauteed onions, dill and parsley greens, salt, ground pepper and mix well. put the resulting mince on the potato mass, lifting the edges of the towel, wrap with a roll and put from the towel on a greased baking sheet so that the seam is at the bottom. grease the roll with egg yolk, sprinkle with grated cheese, spray with butter, make a few punctures with a fork for steam exit and put in the oven for 10 - 15 minutes. cool the finished roll slightly, cut two pieces into a portion, put on plates, pour over onion or mushroom sauce, put two slices of red tomatoes on the side