Lenten recipe for rice cutlets
1 cup rice, 4 tbsp. spoons of vegetable oil, 1/2 cup of crushed white crackers. For the sauce: 3-4 dry mushrooms, 1 onion, 1 tbsp. spoon of flour, 2 tbsp. spoons of vegetable oil, 1 cup of raisins (sultanas), 1/2 cup of sweet almonds, lemon juice and sugar to taste. Boil the rice in salted water until soft, discard, let the water drain thoroughly, put in a pan, knead a little so as not to crumble, pour in 1 tbsp. spoon of butter and let cool.