Oven-baked Russian patties: Less crust, same tender texture

From the kitchen: The key to a perfect risyanik is the balance between a soft, moisture-rich center and a crisp outer shell. Unlike standard meatballs, the addition of rice and carrots creates a lighter texture that prevents the meat from becoming too dense. Ingredients Meat mince — 500 grams Cooked rice — 1 glass Carrot (medium) — 1 piece Egg (chicken) — 1 piece Salt — to taste Pepper — to taste Breadcrumbs — for coating Preparation Step 1. Grate the carrot using a fine grater. Combine the meat mince, cooled cooked rice, grated carrot, and egg in a deep bowl. Add salt and pepper to taste. Step 2. Thoroughly knead the mixture until the mass is uniform and without large voids. Ensure the rice is completely cooled before mixing to prevent the egg from curdling. Step 3. Shape the mixture into elongated patties.