Reisbratlinge with Spring Onions
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
489
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 489 cal. | (23 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 17.5 μg | (29 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 198 mg | (5 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 700 milliliters Vegetable broth
- 350 grams Long grain rice
- 2 scallions
- 2 Tbsps freshly chopped parsley
- 2 eggs
- 50 grams grated Cheese (such as Parmesan)
- salt
- freshly ground peppers
- cornstarch (as needed)
- 3 Tbsps vegetable oil
Preparation steps
1.
Boil vegetable broth, add rice, cover and cook over low heat for about 20 minutes.
2.
Rinse scallions and cut the white part into thin strips and the green part into rings.
3.
Uncover rice and let cool slightly. Mix in scallions, parsley, eggs and cheese, season with salt and pepper and let cool completely, adding cornstarch as needed for consistency.
4.
Heat oil in a non-stick pan, form rice into cakes and fry until golden little buffer and fry on both sides for about 5-6 minutes or until golden brown.
5.
Drain on paper towels and serve with sweet and sour sauce to taste.
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