Rice-Carrot Patties on Colorful Tomato Salad

Ingredients

• 200 g rice‑fit (natural 8‑minute rice)
• Jodsalz (with fluoride)
• 2 carrots
• 1 onion
• 1 Garlic clove
• 4 tbsp rapeseed oil
• 500 g mixed tomatoes (red, yellow, orange)
• 0.5 bunch Parsley (10 g)
• 1 tbsp balsamic vinegar
• 1 tsp Honey
• Pepper
• 2 Eggs
• 6 tbsp whole‑grain breadcrumbs (60 g)
• 0.25 tsp ground cumin
• 0.5 tsp paprika powder

Instructions

1. 1.

   Bring 400 ml water to a boil with about ½ tsp salt. Add the rice‑fit natural rice, stir once, then simmer on low heat in a covered pot for 8–10 minutes until the rice has absorbed the water. Afterward fluff the rice in the pot and let it sit for a few minutes on the turned‑off stove, then cool for 10 minutes.

2. 2.

   Meanwhile peel carrots, onion, and garlic. Grate the carrots, chop the onion and garlic. Heat 1 tbsp oil in a pan, sauté everything together for 3 minutes over medium heat, then set aside.

3. 3.

   Clean, wash, and finely dice tomatoes. Wash parsley, shake dry, chop it; reserve 2 tbsp. Mix the remaining parsley with tomatoes, 2 tbsp oil, vinegar, and honey, seasoning with salt and pepper.

4. 4.

   For the patties mix rice with carrot‑onion mixture, eggs, breadcrumbs, and reserved parsley. Add cumin, salt, pepper, and paprika, stirring until a moldable dough forms. With wet hands shape into 16–20 patties.

5. 5.

   Cook patties one at a time: heat 1 tsp oil in a non‑stick pan. Place about 5–6 patties, cook each side for 4–5 minutes over medium heat until golden brown, then keep warm in a preheated oven at 80 °C (60 °C fan; gas stove level 1). Repeat with remaining patties. Finally plate the salad with the patties and serve.