Rice Patties with Vegetables

Ingredients

• 200 g whole grain rice (with wild rice)
• 2 red onions
• 1 red bell pepper
• 1 yellow bell pepper
• 1 eggplant
• 200 g Zucchini (1 Zucchini)
• 300 g tomatoes
• 2 tbsp olive oil
• 1 sprig rosemary
• 1 sprig oregano
• 3 eggs
• 70 g flour
• 150 g herb cream cheese (0.2% fat)
• 2 tbsp Rapeseed oil
• Salt
• Pepper
• basil (for garnish)

Instructions

1. 1.

   Cook the rice according to package instructions until al dente, drain in a sieve and let cool.

2. 2.

   Meanwhile peel the onion and cut into wedges. Wash the bell peppers, halve them, remove seeds and roughly dice. Wash the eggplant and zucchini, trim, split lengthwise and slice. Blanch the tomatoes briefly in hot water, shock in cold water, peel and dice.

3. 3.

   Heat olive oil in a pan. Sauté the onions over medium heat until translucent. Add the bell peppers and cook for 5 minutes. Add the eggplant and sauté on high heat for another 5 minutes.

4. 4.

   During this time wash the herbs and remove the leaves. Combine with zucchini slices and tomatoes, add to the pepper mixture and simmer for an additional 10 minutes.

5. 5.

   In a bowl mix eggs, flour and cream cheese with the cooled rice. Form into patties using about 2–3 tbsp of the rice mixture each. Heat rapeseed oil in a pan and fry the patties slowly on both sides until golden brown, about 5–6 minutes per side.

6. 6.

   Season the vegetables with salt and pepper and serve alongside the rice patties. Garnish with basil if desired.