Golden Rice Patties

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Golden Rice Patties
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Health Score:
Health Score
4,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
226
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie226 kcal(11 %)
Protein3.52 g(4 %)
Fat14.1 g(12 %)
Carbohydrates18.39 g(12 %)
Sugar added0 g(0 %)
Roughage0.32 g(1 %)
Vitamin A18.83 mg(2,354 %)
Vitamin D0.25 μg(1 %)
Vitamin E1.63 mg(14 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.04 mg(4 %)
Niacin0.09 mg(1 %)
Vitamin B₆0.03 mg(2 %)
Folate8.8 μg(3 %)
Pantothenic acid0.03 mg(1 %)
Biotin0.66 μg(1 %)
Vitamin B₁₂0.16 μg(5 %)
Vitamin C1.42 mg(1 %)
Potassium42.05 mg(1 %)
Calcium30.39 mg(3 %)
Magnesium3.95 mg(1 %)
Iron0.38 mg(3 %)
Iodine7.88 μg(4 %)
Zinc0.06 mg(1 %)
Saturated fatty acids2 g
Cholesterol23.96 mg
Author of this recipe:
How healthy are the main ingredients?
egg

Ingredients

for
8
Ingredients
2 tablespoons
1
onion (finely chopped)
½ teaspoon
1 ⅔ cups
Risotto (Arborio or Carnaroli)
cup
4 cups
hot vegetable stock (approx.)
1 tablespoon
finely chopped, mixed Herbs (thyme, parsley, oregano)
¾ cup
grated, hard dairy-free cheese
1
egg (beaten)
4 tablespoons

Preparation steps

1.
Heat the olive oil in a wide, shallow pan and cook the onion for 5 minutes, until softened but not browned.
2.
Stir in the saffron until it begins to release its colour, then add the rice. Stir for 1 minute to coat in the oil, then pour in the wine and cook until absorbed.
3.
Add a ladleful of stock to the rice, stirring until absorbed. Continue adding the stock – 1 ladleful at a time, stirring frequently until absorbed before adding the next ladleful, until the rice is 'al dente'. You may not need all the stock.
4.
Remove from the heat and stir in the herbs and cheese. Season to taste with salt and pepper. Cover and set aside to cool.
5.
Divide into 8 and shape into patties.
6.
Place a layer of flour on a large plate then dip each side of the cakes in the flour, then in the egg and then in flour again.
7.
Heat half the vegetable oil in a frying pan and cook 4 cakes for 3-4 minutes on each side, until piping hot and golden. Repeat with the remaining oil and cakes. Drain on absorbent kitchen paper.