Cabbage and rice fritters

Prepare the necessary products. I used long-grain rice, so the pancakes will be more porous and airy.

Pour the rice into a saucepan and pour 300 ml of water. We put it on maximum heat and bring it to a boil.

Reduce the heat to minimum and cook the rice for about 20 minutes, until the liquid is soft and absorbed.

Shred the cabbage into thin strips and transfer to a deep bowl. Sprinkle with salt and lightly knead with hands.

Peel onions, cut them into small cubes and add them to the cabbage.

Boiled rice is also sent to a bowl.

Add eggs. Salt and pepper it.

Stir it.

Add flour.

Again stir thoroughly until homogeneous.

In a frying pan heat vegetable oil. Put 1-2 tbsp. spoonfuls of cabbage-rice mixture into the frying pan, forming small pancakes.

Fry fritters over medium heat for about 1-2 minutes on each side, until crispy. Add vegetable oil to the pan as needed.

The hearty rice and cabbage fritters are ready. We put them on a plate and serve, if you want supplementing with sour cream or sour cream sauce.

Bon appetit