Savory Rice Pancakes with Beetroot, Feta and Hazelnuts

Ingredients

• 125 g Reis-Fit (Spitzen-Langkorn-Reis)
• 4 knollen Beetroot (500 g; vacuum‑sealed and pre‑cooked)
• 2 bundles Spring onions (300 g)
• 1 EL walnut oil
• 2 EL Apple cider vinegar
• 1 EL agave syrup
• 1 EL black sesame (15 g)
• Pepper
• 2 EL hazelnut kernels (30 g)
• 2 Eggs (size M)
• 2 EL low‑fat quark (40 g)
• 3 EL carbonated mineral water
• 3 EL rice flour (45 g)
• paprika powder
• a pinch cinnamon
• 1 EL Rapeseed oil
• 0.5 bundle chives (10 g)
• 50 g feta cheese (25 % fat in total)

Instructions

1. 1.

   Bring 250 ml water with just under ¼ tsp salt to a boil for the rice. Add Spitzen‑Langkorn rice and stir once. Simmer on low heat in a covered pot for 8–10 minutes until the rice absorbs the water. Gently fluff the rice in the pot and let it rest, still covered, on a turned‑off burner for several minutes to finish cooking. Let the rice cool slightly.

2. 2.

   Meanwhile dice the beetroot into small cubes. Wash, trim and slice the spring onions into rings. Whisk walnut oil with vinegar, agave syrup and sesame; season with salt and pepper. Fold in the beetroot and half of the spring onions; set aside.

3. 3.

   Coarsely chop hazelnut kernels and toast them in a dry pan over medium heat for 5–6 minutes. Remove and set aside.

4. 4.

   Separate the eggs. Beat yolks with quark, mineral water and flour until smooth. Add rice and remaining spring onions; mix thoroughly and season with salt, pepper, paprika powder and cinnamon.

5. 5.

   Whisk egg whites to stiff peaks and fold into the rice mixture. Heat a little rapeseed oil in a large pan. Drop about 4 portions of the rice batter into the pan and cook on medium heat for 4–5 minutes per side until golden brown. Remove and keep warm. Repeat to make twelve small pancakes.

6. 6.

   Wash, dry and ring‑slice chives. Arrange the pancakes on four plates. Distribute beetroot over them and crumble feta on top. Sprinkle with hazelnuts and chives before serving.