Rice and Egg Cutlets Recipe

Rice and Egg Cutlets Recipes

Ingredients :

75 g long grain rice

4 hard boiled eggs

2 eggs

50 g softened butter

50 g grated Cheddar cheese

1 tbsp grated Parmesan cheese

salt and pepper

beaten eggs

dried breadcrumbs

oil for frying

Method :
  1. Boil the rice in salted water for 12-15 minutes until tender but unbroken.
  2. Drain very well.
  3. Chop the hard boiled eggs finely and mix with the rice, beaten eggs, butter and cheeses.
  4. Season well with salt and pepper.
  5. Form into flat cakes or cutlet shapes.
  6. Dip in beaten egg and breadcrumbs.
  7. Fry in hot oil until crisp and golden on both sides.
  8. Serve hot with sauce.

Note :

A simple supper fish which may be made from leftover rice. The cutlets are good served with a mushroom or tomato sauce and a green salad.

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