Panierte Gemüsebratlinge mit Reis und Sauce

Ingredients

• 0.5 cauliflower
• 4 Carrots
• 1 onion
• 1 tbsp chopped parsley
• 2 Eggs
• 5 Tbsp breadcrumbs
• 2 tbsp flour
• 3 tbsp grated parmesan
• 1 tbsp butter
• Salt
• Pepper
• oil
• 10 tbsp breadcrumbs
• 3 tbsp chopped parsley
• 1 tbsp chopped chives
• 1 Shallot
• 200 g crème fraîche
• 4 tbsp vegetable broth
• 0.5 tbsp butter
• Salt
• Pepper (freshly ground)
• 0.5 tsp freshly grated nutmeg
• 100 g cooked natural rice
• 50 g white rice
• 50 g wild rice
• 4 tomatoes
• 0.5 cucumber
• 1 pack mixed leafy salad
• 2 tbsp oil
• 1 tbsp Apple cider vinegar
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash cauliflower, cut into florets and blanch for 10 minutes in boiling salted water. Drain and cool. Peel carrots, dice finely. Dice onion. Heat butter and sauté carrots and onion for 5-8 minutes. Remove from pan and set aside. Finely chop cooked cauliflower. Add carrots and onion and mix well. Beat eggs and add to vegetable mixture. Add breadcrumbs, parmesan, parsley and flour. Season with salt and pepper and knead everything together. If the dough is too soft, add more breadcrumbs and adjust seasoning accordingly. The mixture should be a soft dough. With hands shape 8-10 flat patties and coat in breadcrumbs. Heat plenty of oil in a pan and fry patties until golden brown on both sides.

2. 2.

   Peel shallot and finely chop. Heat butter and sauté shallot. Deglaze with vegetable broth. Add crème fraîche and stir smooth. Let simmer briefly. Add herbs and reduce for 1 minute. Season with salt, pepper and nutmeg and serve over the patties.

3. 3.

   Cook rice according to package instructions, then mix and serve with patties.

4. 4.

   Wash tomatoes and quarter them. Peel cucumber and slice thinly. Wash leafy salad and pat dry. Make a dressing from oil, vinegar, salt and pepper. Mix tomatoes, cucumber and salad and drizzle with dressing. Serve alongside patties.