Cutlets from rice: recipes with photos

Mushrooms are so temptingly tasty mushrooms that if they are in sufficient quantities, then you want to eat dishes from them every day. Salted mushrooms are traditionally the most popular. No less famous are mushrooms fried in sour cream, or mushroom soup. But for a change in the menu, it is sometimes worth preparing meatballs from mushrooms. Moreover, they are no less a delicacy dish, and any housewife can make them.

The secret of cooking rice cutlets

In general, cutlets can be prepared not only from freshly picked, but also from salted, pickled, frozen and dry mushrooms. And each time the taste will be slightly different. This is especially convenient for a variety of menus in the winter, when fresh mushrooms are not to be found.

To prepare mushroom cutlet mass, mushrooms can be fried in a pan, stewed and boiled.

Eggs are most often added as a connecting element. But if there is an allergy to this product, then it is also not forbidden to use semolina, rice, soaked bread or oatmeal.

Some recipes use a combination of products: some chopped mushrooms are added to the potato or vegetable mass.

Most often, this dish is prepared by frying in a pan, but you can also bake them in the oven.

Rice cutlet recipe with step-by-step photos

Below are descriptions of the most interesting recipes for camelina cutlets with photos illustrating the manufacturing process.

A simple recipe for rice cutlets

This recipe is the most traditional and most common.

You need:

• 1 kg of rice;
• 1 large onion;
• 4 fresh chicken eggs;
• 3 garlic cloves;
• 100 g of white bread pulp;
• about 100 g vegetable oil for frying;
• salt and ground black pepper – to taste;
• a little wheat flour or breadcrumbs for rolling.

Preparation:

1. Mushrooms are cleaned of forest debris, washed in water and fried in a pan without oil until an attractive golden crust forms.

   

2. Then they are cooled, crushed with a meat grinder or blender until a mass of a homogeneous composition is obtained.

   

3. Onions are chopped into small cubes and fried in oil. Mix mushrooms, fried onions, salt and ground pepper.

   

4. White bread is soaked for a quarter of an hour in milk or water. Garlic is passed through a press. Eggs, crushed garlic and soaked bread pulp are added to the onion-mushroom mass. The mass is mixed with wet hands until smooth and set aside for half an hour in the refrigerator to create a richer taste. Small cutlets are formed from the mushroom mass in a convenient form, rolled in flour or breadcrumbs.

   

5. Fry them in vegetable oil heated in a frying pan for about 2 minutes on each side.

   

6. If necessary, lay out the finished products on a paper towel to drain excess fat. They can be served at the table with herbs and sour cream.

Cutlets from dried mushrooms

From dried mushrooms, you can cook no less tasty cutlets than from fresh or frozen mushrooms, especially since the recipe is very simple.

You need:

• 3 cups dried mushrooms;
• 1 bulb;
• 1 egg;
• salt, pepper to taste;
• wheat flour or breadcrumbs;
• vegetable oil.

Preparation:

1. Dry mushrooms require preliminary preparation. They are poured with cool water and left overnight (for 10-12 hours) in a cold place.

   

2. The water is drained, excess moisture is removed from the mushrooms by placing on a paper towel and crushed with a meat grinder. Onions are cut into rings, fried in a small amount of oil, passed through a meat grinder and mixed with camelina mass. Beat the egg, add to the minced meat. Salt, pepper. If the minced meat is not thick enough, then add the required amount of wheat flour to it.

   

3. Roll each cutlet in breadcrumbs and fry in a pan with butter on both sides.

   

Cutlets with the addition of salted mushrooms

Potato cutlets with the addition of salted mushrooms are very tasty and juicy.

You need:

• 400 g of ready-made mashed potatoes;
• 400 g of salted mushrooms;
• 3 Art. l milk;
• 1 / 3 a glass of vegetable oil;
• flour for rolling;
• salt and pepper to taste.

Preparation:

1. Salted mushrooms are washed and soaked in cold water for 4 hours.

   

2. Potatoes are peeled, boiled and mashed from it, adding 2 tbsp. l. milk.

   

3. Mushrooms are finely chopped with a knife, mixed with mashed potatoes, seasoned with spices to taste.

   

4. Add the remaining milk, 1 tbsp. l. vegetable oil, knead the cutlet mass. Roll them in flour and fry in a pan over medium heat with oil.

   

Meatballs with cheese

The recipe for making camelina cutlets stuffed with cheese is original.

Required:

• 600 g boiled mushrooms;
• 2 processed cheeses 100 g each;
• 1 bulb;
• 1 garlic clove;
• 1 egg;
• 2-3 tbsp. l. semolina;
• 2 Art. l mayonnaise;
• breadcrumbs;
• salt pepper;
• sunflower oil.

Preparation:

1. Boiled mushrooms and peeled onion with garlic are passed through a meat grinder.

   

2. Mushrooms, onions, garlic, semolina and mayonnaise are combined in a deep container. Salt, pepper, mix and let it brew for half an hour in the refrigerator.

   

3. The cheese is cut into small transverse plates. Each piece of cheese is coated with a thick layer of minced mushrooms, cutlets are formed.

   

4. Roll them in breadcrumbs, fry in a pan with boiling oil. Before serving, dip on paper towels to remove excess fat.

Rice cutlets with minced meat

A hearty and attractive dish, which will especially appeal to the male part of the population, are camelina cutlets with minced meat. For these purposes, any type of meat is suitable, most often they use chicken, turkey and lamb.

You need:

• about 400 g of any minced meat;
• 150 g of salted mushrooms;
• 2 chicken eggs;
• breadcrumbs and oil for frying;
• black pepper, salt.

Preparation:

1. Mushrooms are washed in cold water and cut into small pieces.
2. Mix them with minced meat, add 1 egg and spices. Form small patties. Beat the second egg. Dip each cutlet in egg and breadcrumbs, fry in a pan on both sides.
3. Place the finished cutlets in a deep container and put in a preheated oven for steaming for 5-7 minutes.

Calorie content of mushroom cutlets from mushrooms

While the calorie content of fresh saffron milk caps is quite low (about 17 kcal per 100 g), cutlets are more energetic food.

A dish prepared according to a standard recipe is characterized by a calorie content of 113 kcal per 46 g of the finished product.

The table below shows the nutritional value of this dish:

Conclusion

Camelina cutlets are a varied recipe and not at all a difficult dish to prepare. It can be served as a main dish for lunch or dinner, and as an appetizer even during a festive feast.