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Print Recipe
Cauliflower Cutlets with Brown Rice Recipe
Delicious, summer and healthy cutlets. Soft consistency inside and crispy crust on top. A great option for a light dinner. Good in hot and cold form.
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Boil medium-sized potatoes in a uniform. Cool, peel and grate on a medium grater.
    Boil medium-sized potatoes in a uniform. Cool, peel and grate on a medium grater.
  2. Boil the brown rice until tender and cool. Peel the carrots. Sort the cauliflower into inflorescences. Put the cauliflower and carrots in a saucepan. Cover with water, bring to a boil, cook for 5 minutes and toss in a colander. Cool.
    Boil the brown rice until tender and cool. Peel the carrots. Sort the cauliflower into inflorescences. Put the cauliflower and carrots in a saucepan. Cover with water, bring to a boil, cook for 5 minutes and toss in a colander. Cool.
  3. Punch the cabbage and carrots in a blender until smooth.
    Punch the cabbage and carrots in a blender until smooth.
  4. In a bowl, combine the cabbage with carrots, potatoes, rice, salt, hot pepper, rice flour, tapioca (or tapioca starch) and spices to your taste. Mix everything well. Allow to infuse for 20 minutes.
    In a bowl, combine the cabbage with carrots, potatoes, rice, salt, hot pepper, rice flour, tapioca (or tapioca starch) and spices to your taste. Mix everything well. Allow to infuse for 20 minutes.
  5. Form cutlets from minced vegetables, pan them in rice flour and fry them in vegetable oil on both sides until Golden brown.
    Form cutlets from minced vegetables, pan them in rice flour and fry them in vegetable oil on both sides until Golden brown.
  6. Serve hot with herbs and sour cream.
    Serve hot with herbs and sour cream.

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