Celery Cutlets With Rice. Step-by-step Recipe With Photo

Everyone knows that you can prepare various healthy salads from root celery - with cabbage, carrots, apples, cucumbers and many more vegetables and fruits. But did you know that celery root is good for adding to other dishes as well, such as cutlets or casseroles? Try making celery croquettes with rice - you'll see, your family will appreciate it! The cutlets with the "mysterious ingredient" turn out to be very tasty, despite the fact that there is absolutely no meat in them (which, however, no one will guess right away).

Ingredients for celery cutlets with rice

• 1 medium celery root;
• 0.5 tbsp. rice;
• 1 egg;
• Salt, ground black pepper;
• Dill, parsley;
• Sunflower oil.

Method of cooking celery cutlets with rice

Wash and peel the celery root, rub on a grater, coarse or fine.

Heat the sunflower oil in a skillet and save the grated celery until soft, stirring with a spoon.

Boil the rice until tender. When the celery and rice have cooled down a little, mix them together, salt and pepper.

Add the egg and chopped dill, mix well and form small balls with hands dipped in water. Each ball is about the size of a table tennis ball. Although you can give croquettes another shape - for example, oblong or flat, like cutlets.

In the middle of each ball, you can put a "surprise" - a cube of hard cheese. When frying, it will melt - it will turn out to be very original and tasty.

We roll each ball in bread crumbs and put it in a pan with well-heated sunflower oil. You don't need to add a lot of oil: as usual when you fry the cutlets.

Fry croquettes from all sides until lightly browned.

We remove on a platter, serve warm. You can pour over sour cream or homemade ketchup.

Celery cutlets with rice are good without garnish, as an independent dish. Bon Appetit!