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Rice cutlets, millet with carrots
1 serving
cut carrots, let them in with a little water, wipe them on a wiping machine or manually, add them to the finished viscous porridge. season the mass to taste with salt, sugar, add margarine or oil, eggs and shape the cutlets. bake the cutlets in crumbs and fry in a highly heated frying pan. let go on a platter or plate with sour cream, milk sauce or sour cream. when making cutlets, carrots can not be wiped, but finely shredded and boiled with rice.
cut carrots, let them in with a little water, wipe them on a wiping machine or manually, add them to the finished viscous porridge. season the mass to taste with salt, sugar, add margarine or oil, eggs and shape the cutlets. bake the cutlets in crumbs and fry in a highly heated frying pan. let go on a platter or plate with sour cream, milk sauce or sour cream. when making cutlets, carrots can not be wiped, but finely shredded and boiled with rice.
rice - 75 g, or millet - 75 g, water - 190 g, carrots - 70 g, margarine - 10 g, eggs - 0.1 pcs., ground crumbs - 10 g, fat - 10 g, sour cream - 30 g, or sauce - 75 g, sugar - 1-2 g
