Quick and delicious recipe: Vegetarian rice and carrot cutlets

This dish is one of my favourite recipes for vegetarian cutlets for dinner. They are inexpensive and quick to prepare, and their delicate taste makes them suitable for children as well. They feature a solid dose of fresh herbs, with dill and parsley adding a lightness to the whole dish.

Rice and carrot cutlets are an excellent way to use leftover rice. When I cook too much, I immediately think of this delicious method to avoid wasting anything.

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

Ingredients:

                  
• 125 ml of rice,
• 1 carrot,
• a handful of dill or parsley,
• 1 egg,
• 2 tablespoons of breadcrumbs,
• 1 tablespoon of semolina,
• 1 tablespoon of whole wheat flour,
• salt and pepper to taste,
• breadcrumbs,
• oil for frying.

Preparation:

1. Cook the rice in salted water according to the package instructions. After cooking, drain and let it cool.
2. Peel and grate the carrot on 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 and season with salt, pepper, breadcrumbs, semolina, and whole wheat flour. You can substitute black pepper for white pepper.
5. Mix the mixture 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 favourite sides, preferably vegetables, which are increasingly available at markets. You can also bake the cutlets in the oven at 180°C for about 20 minutes. Enjoy!