CHOPS from A TURNIP AND RICE
- 200 grams of white Lestello rice
- 1 large white turnip
- 1 onion
- half bunch of parsley
- 1 egg
- 3 tablespoons of bread crumbs
- 1 tablespoon ground sea salt
- 1 tablespoon of white pepper
- canola oil for frying
Cook the rice according to the instructions on the package. Then cool it properly. Peel the turnip and grate into fine mesh. Cut the onion and parsley. In oil, fry the root and at the end, literally for a minute, throw the parsley.
Grated turnip and fried onion with parsley add to rice. Dig the egg and pour in the breadcrumbs. Season with salt and pepper. Now mix all the components with hands and form chops. Fry in a pan with oil until chops are beautifully browned on both sides.