Rice in porridge should be cooked to a sticky texture. To do this, choose a starchy variety and do not soak it, just wash it. This is so that the cutlets are formed without any additives such as eggs, starch... We need lean cutlets
The rice is cooked, let it cool down a little to form cutlets.
Let's do the vegetables. My set of vegetables.
In a saucepan, heat the olive oil, spread the garlic, crushed with the flat side of the knife. After a minute, when the garlic gives its flavor to the oil, you can remove it (throw it away). We send the onion, cut into half-rings, to the saucepan. We'll make it gold. Carrot queue. Stir and simmer the vegetables for 3-5 minutes. Next, put the celery.
Next - bell pepper. Grate and cut the vegetables according to your taste. I grated celery and carrots on a Korean grater. So in a dish, these vegetables will look beautiful. Pepper cut into thin long strips. Simmer the vegetables a little. Spread the broccoli, cutting the large inflorescences into small ones. My broccoli is frozen and I didn't defrost it. Instead of salt, I'll use soy sauce. Pour it into the vegetables and add the tomato juice. If desired, pepper with hot hot red pepper. If there are children, do not pepper them. You'll do it on your plate. Simmer the vegetables for a couple of minutes. Don't digest them, let them be al dente. The vegetables are ready.
Fry the cutlets. Heat a frying pan with olive oil. With wet palms, we form round cutlets. The rice is sticky and the cutlets are easy to form. Blush the cutlets on both sides. They are perfectly turned over and do not crumble. From the amount of cooked rice porridge, I got 6 pieces of cutlets.
We serve cutlets with vegetables. A couple of cutlets per serving. If desired, pepper with your favorite pepper. Flavorful, delicious and beautiful food in the Fast. During the Fast, we eat healthy and delicious food.
GOOD HEALTH TO all!