4 potatoes
0.5 cupful rice
2 carrots
1 onion
1 egg
fat
salt

Boil the potatoes, peel them and shred. Boil the rice. Fry the minced onions and shredded carrot until soft. Mix the ingredients, add the minced parsley greens, salt and pepper to taste. Mix thoroughly and set aside for half an hour. Shape the mixture into cutlets, roll in flour, brush with egging and then roll in bread crumbs. Pry the cutlets until a golden colour in the great amount of fat. Serve with milk sauce.