Just grate potatoes and eggplants! A quick recipe for vegetable cutlets with rice!

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An exquisite and at the same time simple culinary masterpiece that will amaze even the most fastidious gourmets are vegetable cutlets made from grated eggplant and potatoes with rice. Try this amazing combination of tenderness and rich taste - take eggplant, potatoes, carrots and, of course, don’t forget about eggs and rice. A pinch of your favorite spices will add a unique twist to this dish, and a light sauce of yogurt, dried garlic and dill will add a piquant flavor to this dish. This unconventional and yet simple way of preparing vegetable cutlets is a combination of ease of preparation, amazing taste and speed. Regardless of whether you serve this dish for breakfast, lunch, dinner, or use it as a quick and satisfying snack, this recipe will radically change the way you think about vegetable cutlets. After all, vegetables are not only healthy, but also easy to prepare. Discover a world of culinary magic with this simple and vitamin-packed recipe that is sure to captivate you, and don't forget to share your thoughts about this dish in the comments!

For those who are watching their diet, we have calculated the number of calories and nutrients in one serving of the finished dish according to our recipe.

Average daily calories
Men 2500 – 2700 kcal
Women 2000 - 2200 kcal

✅1 serving (300 g) – 244 kcal.
✅proteins – 10 g
✅ fats – 9 g
✅ carbohydrates – 30 g

INGREDIENTS AND RECIPE:

50 grams of rice
100 ml water
1 teaspoon salt
2 eggplants
1 teaspoon salt
2 potatoes
1 carrot
Green onions
2 eggs
Italian herbs
Dried garlic
Salt
Black pepper
Olive oil
100 grams of yogurt
2 tablespoons ketchup
Dried garlic
Dill

1. Wash 50 grams of rice, add 100 ml of water, 1 teaspoon of salt and boil for 20 minutes.
2. Grate 2 eggplants on a coarse grater, place in a colander and add 1 teaspoon of salt.
3. Finely grate 2 potatoes and add them to the eggplants to remove excess moisture.
4. Transfer the vegetables to a bowl and add 1 carrot, grated on a coarse grater
5. Finely chop the green onions and add them to the bowl with the vegetables.
6. Break two eggs, add Italian herbs and dried garlic.
7. Salt, pepper and mix well.
8. Add boiled rice, mix well and make cutlets out of it.
9. Fry the schnitzels in olive oil on both sides until golden brown.
10. For the sauce, mix 100 g of yogurt, 2 tablespoons of ketchup, dried garlic and dill.

Excellent vegetable cutlets with rice and spicy sauce are ready! Enjoy the taste! Bon appetit!

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