Rice cutlets with red pesto

Description

These cutlets can be both main dish in the post, and a great side dish. Crispy on the outside and soft on the inside. Long cook this dish and I'm never let down, all be satisfied. Out the post you can add other ingredients like cheese, bacon, egg. The sauce deserves special attention. It is a lean red pesto without cheese, but he's not nearly as good. The nuts give it an interesting texture and wonderful flavor, garlic makes it savory, while the vegetables and greens fresh.

Ingredients

Figure

1/2 стак.
Water

1 стак.
Onion

1/2 шт
Carrots

1 шт
Garlic powder

1/2 ч. л.
Salt

1 шт
Bread crumbs

1 стак.
Vegetable oil

3 ст. л.
Pepper

5 шт
Tomato

1 шт
Garlic

2 зуб.
Greens

1/2 пуч.
Pine nuts

1 горст.
Vegetable oil

2 ст. л.
Salt

1 шт

Cooking

For this recipe you will need rice, which is well glued. I use the sushi rice. Rinse, fill with water, bring to a boil and cook for 13-15 minutes until all water is absorbed into the rice. Chop the onion and grate the carrots on a fine grater. Fry in vegetable oil on medium heat for 5-7 minutes. Mix the rice and roasted vegetables.

From rice make balls and squash them into jelly and they will form patties. Roll them in breadcrumbs from all sides.

Fry in vegetable oil until Golden brown.

Lean red pesto peel the skin of the tomato. To do this, make a cruciate incision on the base and dip in boiling water for 2-3 minutes. Remove the skins and remove the seeds. Pepper I'm ready to use from the jar. He is already without the skin and seeds. Coarsely chop the herbs, peel the garlic and press.

All the ingredients for the pesto and place in a blender and bzzzzz... not Much grind, more interesting when the sauce caught little bits of nuts and vegetables.

Serve burgers hot with sauce.

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