Pancakes with minced meat and rice

1400

Kitchen Russian

Calorie content 200.4 kcal

Portions 4 port.

Cooking time 85 minutes

Proteins * 8.2 gr.

Fats * 5.4 gr.

Carbohydrates* 37.4 g

Content

Stuffed pancakes are a delicious and satisfying dish that can be prepared for future use and even frozen. And when needed, take it out of the freezer, heat it up and fry it in a pan or bake it in the oven. I often cook such pancakes, they are convenient to take on the road or for a snack. I recommend to cook it for you too.

Ingredients

Cooking process

Prepare the necessary foods for minced meat pancakes and rice.

Put water in a saucepan and put on medium heat. Bring to a boil and season with salt. Rinse the rice thoroughly and pour into boiling salted water. Cook over low heat for 20 minutes, covered with a lid. Take the minced meat or cook it yourself. Wash and dry the meat, cut into medium pieces and pass through a meat grinder.

I had boiled meat that I minced with a blender. Peel the onions and chop finely. Heat the pan well, pour in a small amount of vegetable oil and add chopped onions. Fry until golden brown.

Add the cooked minced meat, and stirring occasionally, fry a little under the lid.

Season with salt and pepper, add Vegeta or your favorite seasoning as desired. Mix thoroughly.

Drain the cooked rice through a sieve or colander and rinse with cold water. Let it drain slightly and add to the minced meat.

Stir, heat for a few minutes, and remove from heat.

Pour the preheated milk and drinking water into a deep bowl. Add granulated sugar and salt. Crack chicken eggs. Whisk with a whisk or mixer.

Pour in vegetable oil and stir.

Sift wheat flour into the resulting mass in several steps.

Stir well with a whisk until smooth. Leave the dough to rest for 20 minutes at room temperature.

Heat the pan well, grease with a drop of oil. Using a ladle, spread the pancake dough evenly. Fry until the top of the pancake is dull and the rim is browned.