Warm Rice Patties
Try the warm vegetarian rice patties with avocado dip from Spoonsparrow. They’re not only popular among vegetarians.
Ingredients
- 100 g Onions (2 onions)
- 400 ml classic vegetable broth
- 0.5 tsp ground coriander
- 0.5 tsp ground ginger
- 200 g brown rice
- 200 g ripe apricots (5 ripe apricots) or 100 g soft apricots
- 0.5 bunch Chives
- 1 egg (medium size)
- Salt
- Cayenne pepper
- 2 tbsp Rapeseed oil
- 1 lemon
- 200 g ripe avocado (1 ripe avocado)
- 150 g Lollo bionda lettuce (0.5 Lollo bionda)
Instructions
-
1.
Peel, halve, and finely dice the onions. Bring the vegetable broth with coriander and ginger to a boil in a pot.
-
2.
Add the onions and rice, bring to a boil again, then cover and simmer over low heat for about 35 minutes until cooked.
-
3.
Meanwhile, wash, pat dry, halve, pit, and finely dice the apricots.
-
4.
Wash the chives, shake dry, set aside a few stems, and cut the rest into fine ribbons.
-
5.
Continue cooking the rice in an open pot until the liquid has evaporated. Let it cool slightly.
-
6.
Stir the egg into the warm rice, season with salt and cayenne pepper, and shape 8 patties from the mixture using damp hands.
-
7.
Heat 1 tbsp rapeseed oil in a non-stick pan. Cook the vegetarian patties over low heat for about 7 minutes per side, then let them cool slightly.
-
8.
Meanwhile, halve the lemon and squeeze out the juice. Halve the avocado, remove the pit, and loosen the flesh from the skin.
-
9.
Place the avocado in a small bowl, add 2 tbsp lemon juice, and briefly blend with an immersion blender.
-
10.
Stir the apricots and chive ribbons into the avocado puree, season with salt and cayenne pepper.
-
11.
Clean, wash, dry, and cut the Lollo bionda lettuce into small pieces. Arrange on a plate.
-
12.
Whisk together 1 tbsp lemon juice, salt, pepper, and remaining oil. Drizzle over the salad and arrange the patties on top. Garnish with chive stems and serve with avocado dip.
