Description
Delicious, tender, hearty burgers. They definitely will appeal to your taste and diversify your menu on fast days.
Ingredients
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Figure
200 g
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Vegetable oil
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Mushrooms
600 g
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Salt
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Flour
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Dill
Cooking
Boil the rice.
Mushrooms fill with water and leave for 30-40 minutes.
Then boil for about 15 minutes. Drain through a colander water and let cool slightly.
The cooled mushrooms finely chop.
Dill also finely chop.
Mix rice, mushrooms and dill. Add a little salt and pepper.
From the resulting mixture, blind cutlets, roll in breadcrumbs or flour and fry in a pan until Golden brown on both sides.
Serve hot with any pickles. Bon appetit.
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