Lenten rice cutlets with mushrooms

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   Wash a glass of rice and pour it into a slow cooker.

2. STEP 2

   

   Add chopped mushrooms and grated carrots to the rice.

3. STEP 3

   

   Fill it all with 2.5 glasses of water, salt and pepper. And set it to “Rice” mode for 25 minutes. After the rice is cooked, leave it to cool for a while.

4. STEP 4

   

   We make cutlets, roll in breadcrumbs (or flour) and fry in a frying pan with vegetable oil on both sides until golden brown.

Comments on the recipe

Marija034

07.09.2023

5

what an interesting recipe, I don’t really like mushrooms, you can replace some with minced chicken, I think it will be delicious. more garlic, chicken meat is almost lean, the cutlets will be less calorie and appetizing!

Elena

07.09.2023

5

Of course) The filling can be changed depending on your tastes))

mother of a sweet tooth

07.09.2023

4.7

Elena! How many cutlets did you get according to the recipe?

Elena

07.09.2023

4.9

To be honest, I don’t remember anymore. But about 12-13 pieces somewhere.

mother of a sweet tooth

07.09.2023

4.9

Thank you! I roughly need it, not exactly! To know double the volume for my large family or the recipe is enough!

mother of a sweet tooth

07.09.2023

4.6

Elena! I’m disturbing you once again: did you indicate the amount of fresh or dried mushrooms in the recipe? Thanks in advance for your answer!!!

Elena

07.09.2023

4.5

I used fresh mushrooms