Rice Patties with Brussels Sprouts and Onion Vegetables

Ingredients

• 250 g Wild rice blend
• Salt
• 2 Spring Onions
• 10 g ginger
• 1 egg
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander
• Pepper (freshly ground)
• 80 g breadcrumbs
• 5 tbsp Rapeseed Oil
• 2 tbsp pine nuts
• 2 untreated oranges
• 350 g Brussels sprouts
• 2 onions
• 2 tbsp butter
• 1 tsp Honey
• Salt
• Nutmeg (freshly grated)
• chives (for garnish)

Instructions

1. 1.

   Cook the rice in boiling salted water for 15-20 minutes until slightly firm. Drain, let it cool a bit. Wash and finely chop the spring onions. Peel and grate the ginger.

2. 2.

   Roast the pine nuts in a dry pan until golden brown, remove and cool. Wash an orange, dry it, cut a thin strip of peel, slice into fine strips. Juice both oranges. Slice the Brussels sprouts into thin strips and separate them. Thinly slice the onions.

3. 3.

   Combine rice with spring onions, ginger, egg, cumin and coriander in a bowl. Season with salt and pepper, mix well. Fold in breadcrumbs until the mixture holds together.

4. 4.

   Heat oil in a hot pan and add 1-2 tbsp of the batter for each patty. Flatten and fry 2-3 minutes until brown. Flip and cook the other side until light brown. Fry all patties; keep warm in an oven at 80°C if desired.

5. 5.

   In another pan melt butter. Cook onions over medium heat, stirring occasionally, for about 7 minutes until soft and browned. Drizzle honey, let caramelize briefly, then deglaze with orange juice. Add Brussels sprouts and orange peel, steam covered for about 5 minutes until crisp-tender. Season with salt and nutmeg.

6. 6.

   Serve the vegetables with the patties, garnished with chives if desired.