The Lent - the most long post in a year. For 6 weeks the fasting people refuse ferial food and limit themselves in food. But to fast, it doesn't mean at all, to eat only the limited list of dishes. To diversify food, it is possible to make fast cutlets which will be estimated also by not fasting family members.
Potato patties with a mushrooms stuffing
It is required:
- potatoes - 10 pieces;
- mushrooms fresh - 200 g;
- onion - 2 pieces;
- bread crumbs;
- sunflower oil.
We clean potatoes and we boil until ready in the added some salt water. Then we drain water and we pound potatoes in puree, we allow to cool down slightly. We cut mushrooms small any pieces, small we crumble onions and we fry everything on sunflower oil about 15 minutes.
We do flat cakes of the cooled-down mashed potatoes, we spread in the center of everyone for a tablespoon of a stuffing from mushrooms and onions and we form cutlets. We roll everyone in bread crumbs. We oil a form for roasting sunflower, we spread on it a zraz and we bake half an hour in an oven. It is possible to fry cutlets in a frying pan.
Rice cutlets with marinated mushrooms
It is required:
- rice Krasnodar - 1 glass;
- carrots - 1 piece;
- onions - 1 piece;
- bread crumbs;
- mushrooms salty or marinated - 100 g;
- sunflower oil;
- greens to taste.
Rice is washed out in flowing water, we put on a plate, we add salt and we cook until ready. While grain is boiled, we clean onions and carrots. small we crumble a bulb, and we grate carrot on a small grater, we fry vegetables on sunflower oil. From mushrooms we merge liquid and we cut small pieces. We merge ready rice and we allow to cool down to room temperature.
With rice we add vegetables, mushrooms and small cut greens to a bowl (to taste) if it is necessary, we add salt and spicery and we mix everything to a uniform state. We form small cutlets of the received weight, we roll them in flour or bread crumbs.
In a frying pan we warm vegetable oil, accurately we spread in it cutlets and we fry on both sides before emergence of a ruddy crust. We spread ready cutlets on a tissue to remove excess of oil. To a table we give with fresh or pickled vegetables.