Leftover cutlets: A tasty strategy against rising costs

Rising food prices have taken a toll on our savings in recent years. Even though we're seeing some stabilization now, every grocery trip is a reminder that the days of low prices are gone. So, what can we do? We need to adapt to this new reality.

One of my strategies for coping with this situation is leftover cutlets. These are made from leftover rice from the previous dinner. Not only are they delicious, but they also help save money and reduce food waste. Have you been wasting vegetables? This recipe will make sure that doesn't happen anymore.

This recipe is, of course, remarkably simple. Keep in mind that leftover cutlets aren't limited to the ingredients I've listed below. Alongside rice, onions, and carrots, you can also use stale rolls, leftover potatoes, and even deli meats. The limit is only your imagination!

Ingredients:

                                          
• Cooked rice
• A few carrots
• 1 onion
• 1 clove of garlic
• 1 egg
• Parsley
• Salt
• Pepper
• 1 tablespoon of butter
• Flour for breading
• Vegetable oil for frying

Method of preparation:

                      
1. Transfer the rice from yesterday's dinner into a bowl. If it's quite dry, add a small amount of water and heat it in the microwave beforehand.
2. Peel and grate the carrots. If you have cooked vegetables available, like carrots from broth, mash them with a fork and add them to the rice.
3. Add the peeled, finely chopped onions that have been sautéed in butter.
4. Next, add chopped parsley and garlic that has been passed through a press to the mixture.
5. Season to taste with salt and pepper, then add the egg. Mix everything thoroughly.
6. Form cutlets from the mixture. Coat them in flour (or alternatively, breadcrumbs) and fry on each side in hot oil. Done!