Budget-friendly delight: Easy rice and carrot vegetarian cutlets

These cutlets are a quick recipe for a budget-friendly dinner. They are tasty, easy to prepare, and will appeal to both adults and children. Since I discovered this recipe, I make it very often – my family simply loves these meatless cutlets.

This dish is one of my favorite recipes for vegetarian cutlets for dinner. They are inexpensive and quick to prepare, and their delicate taste makes them suitable for children. A solid dose of fresh herbs, like dill and parsley, adds 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 turn it into a delicious meal without wasting anything.

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

Ingredients:

                  
• ½ cup 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 for coating
• 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 using a medium grater.
3. Add the grated carrot and chopped dill to the cooled rice. You can also use chopped parsley instead of dill.
4. Add the egg, season with salt and pepper, and mix in the breadcrumbs, semolina, and flour. You can substitute black pepper with white pepper.
5. Mix thoroughly until you achieve a uniform consistency.
6. Form small cutlets from the mixture 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 favorite sides, preferably vegetables, which are increasingly available at markets. You can also bake the cutlets in the oven at 350°F for about 20 minutes. Enjoy!