Sprouted masha cutlets

For cooking cutlets, rice can be used ready-made or cooked directly for this purpose. It is best to take round rice for cutlets. For a more dietary version of cutlets, vegetables and spices can not be fried, but mixed with minced meat at once. But fried ingredients reveal their flavors more. According to the same recipe, you can cook steamed cutlets or bake them in the oven.

1. Pour the rice into a bowl, fill with cold water. Mine, drain the water. Thus, my croup a couple of times to clean water.

2. We put the washed rice in a saucepan, pour clean water, lightly salt. 100 grams of rice will require 150 ml of water.

3. We send the pan to the fire, cook the rice until fully cooked. Then let it cool down.

4. Sprouted mash and boiled rice are crushed with a blender.

5. Peel the carrots, wash them under running water. Then we grate it on a grater.

6. Peel the onion and garlic. Grate the onion on a fine grater, and pass the garlic through the press. By the way, you can chop vegetables in a blender.

7. Pour vegetable oil into a frying pan, send it to the fire. In a well-heated oil we spread spices: cumin, ground coriander and dried dill. Fry the spices for 1-2 minutes.

8. Then we spread onion-garlic gruel to the fragrant spices. Fry continuously stirring to avoid burning.

9. And now we put the carrots in the pan, fry for another 3-4 minutes.

10. We put the fried ingredients in a mixture of masha and rice. Salt the minced meat to taste, mix thoroughly.

11. With wet hands, we form small cutlets, fry them in vegetable oil until ready. It is recommended to fry in a small container with a thick bottom.

We serve cutlets with fresh herbs and vegetables on the table. Any side dish will also be appropriate if desired.

Bon appetit!