Rice Vegetable Patties

Ingredients

• 200 g Long grain rice
• Salt
• 1 bunch spring onions
• 200 g carrots
• 200 g zucchini
• 3 eggs
• 70 g flour
• 150 g medieval Gouda (grated)
• 2 tsp mustard (medium sharp)
• 1 tsp Paprika powder (hot)
• 2 tbsp butter
• 6 tbsp white wine
• 100 g whipping cream
• 150 g Sour cream
• 1 tbsp mustard (medium sharp)
• Salt
• ground pepper

Instructions

1. 1.

   Cook the rice in ½ L of salted water for 20 minutes, then drain in a sieve.

2. 2.

   Wash and trim the spring onions, slicing into fine rings. Wash, peel, and grate the carrots and zucchini finely. Mix the vegetables with the rice, add eggs, flour, cheese, and mustard, seasoning with paprika, salt, and pepper.

3. 3.

   Heat butter in a large non‑stick pan. Drop spoonfuls of the rice‑vegetable mixture into the pan, shaping them into small patties, and brown on both sides over medium heat for several minutes.

4. 4.

   For the mustard sauce bring wine to a boil. Stir in cream and sour cream, reduce slightly, then add mustard and season with salt and pepper.