Lenten rice cutlets with mushrooms

Name: Lenten rice cutlets with mushrooms
Total time: 40 min
Yield: 5
Ingredients: 100 g Carrot; 200 g White mushrooms; 1 cup Rice; 50 g Breadcrumbs; 2.5 cup Water; 2 tablespoon Vegetable oil

Delicious cutlets will diversify your diet during Lent and on any other day! It’s not difficult to cook, and most importantly it turns out very tasty!

207

7918

Cora Long

Recipe author

Calories

277kcal

Protein

7g

Fat

9g

Carbs

45g

*Nutrition per serving

Ingredients

Servings: 5

100g

200g

1cup

50g

2.5cup

2tablespoon

Step-by-step preparation

Cooking time: 40 mins

STEP 1
Wash a glass of rice and pour it into a slow cooker.
STEP 2
Add chopped mushrooms and grated carrots to the rice.
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.
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!