Recipes · Hungarian · Main Courses
Rántott Sajt (Hungarian Fried Cheese with Rizibizi)
One serving has 776 kcal and 32 g protein, and at least a fifth of a woman's daily need of phosphorus (86%), calcium (67%), cobalamin (64%), selenium (62%), thiamin (57%) and zinc (56%). Ready in 40 minutes.
- Preparation: 15 min
- Cooking: 25 min
- Makes: 1 serving (341 g)
- Difficulty: Easy
- Diets: Vegetarian, High protein
- Contains: dairy, egg, gluten, mustard
Ingredients
- 80 g Trappista or Edam cheese
- 10 g Flour, all-purpose
- 25 g Egg
- 20 g Breadcrumbs
- 10 g Vegetable oil (for frying, the part absorbed)
- 35 g Rice, long-grain
- 40 g Peas, frozen
- 10 g Onion
- 5 g Butter, unsalted
- 80 g Water
- 0.5 g Salt
- 25 g Tartar sauce
Method
- For the rizibizi, soften the finely chopped onion in half the butter for 2-3 minutes, add the rinsed rice and stir for 1 minute. Pour in the boiling water with the salt, cover and cook over low heat for 15 minutes.
- Stir the peas and the rest of the butter into the rice, cover again and leave it off the heat for 5 minutes.
- Cut the well-chilled cheese into slices about 1.5 cm thick. Put the flour, the beaten egg and the breadcrumbs in three shallow plates.
- Coat each slice in flour, then egg, then breadcrumbs, and dip it in the egg and crumbs a second time, so the coating is closed all round and the cheese can't escape.
- Heat the oil about 1.5 cm deep in a frying pan to 170 °C and fry the cheese for 1-2 minutes on each side until golden brown; take it out as soon as it is coloured, before the cheese leaks.
- Drain briefly on kitchen paper and serve at once with the rizibizi and tartar sauce.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 776 kcal | 37% |
| Carbohydrates | 61 g | |
| Water | 197 mL | |
| Fiber | 3.7 g | 13% |
| Protein | 31.8 g | 66% |
| Tryptophan | 0.41 g | |
| Threonine | 1.2 g | |
| Isoleucine | 1.6 g | |
| Leucine | 2.9 g | |
| Lysine | 2.7 g | |
| Methionine | 0.83 g | |
| Cystine | 0.41 g | |
| Phenylalanine | 1.7 g | |
| Tyrosine | 1.5 g | |
| Valine | 2.1 g | |
| Histidine | 1.1 g | |
| Fat | 45 g | |
| Monounsaturated | 12.1 g | |
| Polyunsaturated | 9.7 g | |
| Docosahexaenoic Acid (DHA) | 0.02 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 8.4 g | |
| Saturated | 20.9 g | |
| Trans-Fats | 0.08 g | |
| Cholesterol | 177 mg | |
| Calcium | 668 mg | 67% |
| Copper | 0.26 mg | 29% |
| Iron | 4.4 mg | 25% |
| Magnesium | 60.4 mg | 19% |
| Manganese | 0.82 mg | 46% |
| Phosphorus | 604 mg | 86% |
| Potassium | 369 mg | 8% |
| Selenium | 34.1 µg | 62% |
| Sodium | 1,370 mg | |
| Zinc | 4.5 mg | 56% |
| Thiamin (vitamin B1) | 0.63 mg | 57% |
| Riboflavin (vitamin B2) | 0.62 mg | 56% |
| Niacin (vitamin B3) | 4.2 mg | 30% |
| Pantothenic acid (vitamin B5) | 1.4 mg | 27% |
| Pyridoxine (vitamin B6) | 0.25 mg | 19% |
| Folate (vitamin B9) | 170 µg | 42% |
| Cobalamin (vitamin B12) | 1.5 µg | 64% |
| Choline | 105 mg | 25% |
| Vitamin A | 313 µg | 45% |
| Vitamin C | 8.5 mg | 11% |
| Vitamin D (D2 + D3) | 37 IU | 6% |
| Vitamin E | 1.9 mg | 13% |
| Vitamin K | 45.8 µg | 51% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.8 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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