Lean Rice Cutlets with Zucchini
by Editorial Staff
Delicious and hearty rice cutlets with zucchini are a great option for a lean menu. Let’s make MAKFA rice cutlets with zucchini and green onions.
Ingredients
- Rice MAKFA (in sachets) – 1 sachet (80 g)
- Zucchini (young) – 170-200 g
- Green onions – 5-6 feathers
- Wheat flour – 2-3 tbsp
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – for frying
Directions
- Prepare the ingredients for lean rice cutlets.
The recipe uses MAKFA rice in bags, which is convenient and easy to cook. - Follow the directions on the rice packaging and boil it. Water for one sachet needs 3 glasses. Dip a bag of rice in boiling salted water, cook for 15 minutes. We remove the rice, cool.
- Grind the zucchini (the recipe uses young, weighing about 170 g) using a grater. You can also mince the zucchini.
- Next, add chopped green onions, previously washed and dried, to the grated zucchini.
- Now we transport boiled rice from a bag to the zucchini.
- Season the ingredients with ground pepper, add a little more.
- Add wheat flour.
- We begin to mix the food thoroughly.
- From the resulting rice-vegetable mass, we form round cutlets (6-7 pieces come out). Put rice cutlets for frying in heated vegetable oil in a frying pan.
- Fry rice cakes with zucchini on each side until golden brown.
- Serve lean rice cutlets with vegetable salad, peas, corn (optional).
Bon appetit!
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