Potato cutlets with rice and walnuts
Description
1. First, peel the potatoes, cut them into medium cubes, and boil in salted water until cooked. 2. Pour water over the rice, bring to a boil, add salt, and cook until all the water is absorbed. 3. Meanwhile, peel the onion and dice it finely. 4. Heat a little vegetable oil in a skillet. Add the onion and sauté over medium heat, stirring, until translucent. 5. Peel and grate the carrot. Add it to the skillet with the onion and cook for 8–10 minutes. 6. Drain the cooked potatoes, then mash them together with the rice into a puree. This will result in more tender patties. 7. Add the sautéed vegetables to the mixture. Season with salt and pepper to taste. You can also add your favorite spices and dried herbs for extra flavor. Mix everything thoroughly and let it cool slightly. 8. Place breadcrumbs and nuts into a blender and pulse until you get a uniform crumb mixture. 9. Form small patties from the mixture and coat them evenly in the breadcrumb mixture on all sides. 10. Heat oil in a skillet. It's best to use enough oil to allow for frying similar to deep-frying, which will create a delicious crispy crust. 11. Fry the patties over medium heat until golden brown on both sides. Transfer them to a paper towel to drain excess oil. Serve the patties with your favorite sauce and vegetables.