Cabbage and rice fritters
A hearty dish of simple products - rice and cabbage pancakes. These appetizing rice and cabbage rolls are easy to make and very tasty. The crispy crust and juicy middle is the perfect combination! Products
White cabbage - 300 g
Rice - 140 g
Eggs - 2 pcs.
Onions - 1 pc (70 gr)
Wheat flour - 3 tablespoons
Salt - to taste
Ground black pepper - to taste
Vegetable oil (for frying) - 4-5 tbsp
Prepare the products according to the list.
If desired, you can use boiled rice - you will need about 450 g.
Onion is good as red or ordinary onions.
Rice is washed, sent to a pot, pour about 300 ml of water, put on high heat and bring to a boil. Then turn the heat down to low and cook the rice for about 12-15 minutes, stirring occasionally, until the liquid is absorbed.
Toss boiled rice on a sieve and cool slightly.
Shred the cabbage finely and send it to a deep bowl.
Peel onion, cut into small cubes and send to a bowl with cabbage.
Add rice, eggs, salt and pepper. Stir it.
Add flour. Mix well until homogeneous.
Heat vegetable oil in a frying pan on medium heat. Spread the cabbage-rice mixture into the frying pan about 1-2 tbsp. at a time and press lightly, forming small pancakes.
Fry the rice and cabbage fritters for about 3-4 minutes on each side, until browned.
If desired, the fried fritters can be placed briefly on a paper towel to absorb excess oil.
These hearty rice and cabbage fritters are ready. They can be served with sour cream, mayonnaise, ketchup or any other sauce of your choice (I have adjika).
Bon appetit