Rice and Apple Griddle Cakes
One Ufo portion provides your offspring with almost the entire daily requirement of biotin. The B-vitamin is necessary for a smooth metabolism. It controls the conversion of certain protein components and thus contributes to the building of body cells.
Delicious with that: Apricot and apple paste (e.g. organic product from the jar), mixed with low-fat curd and the rest of the squeezed orange juice. This brings extra vitamins and, thanks to the milk product, calcium for strong bones and teeth.
(Percentage of daily recommendation)
| Calorie | 449 cal. | (21 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 18.6 μg | (41 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 367 mg | (9 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 119 mg |
Ingredients
- Ingredients
- 2 ozs
- 2 ozs Arborio rice
- salt
- 2 small Apple (each about 125 grams, such as Jonagold)
- 1 small Orange (about 125 grams)
- 2 Tbsps Apricot jam (about 40 grams)
- 2 small eggs
- 2 ozs ground Hazelnuts
- 2 ozs Buckwheat flour
- 2 Tbsps Canola oil
Preparation steps
Boil both rice varieties with 250 ml (about 1 cup) of water and salt. Cover, reduce heat and simmer until rice is tender, 20-25 minutes.
Peel apples, core and quarter. Coarsely grate with a box grater into a bowl.
Squeeze juice from orange. Mix 3 tablespoons of orange juice with grated apple.
Mix apricot jam, eggs, ground hazelnuts and buckwheat flour into the apples.
Drain the rice, let it cool and then also mix into the apple mixture.
With damp or lightly floured hands, form rice mixture into 10 small cakes.
Heat the oil in a non-stick pan and fry the cakes for 4 minutes on each side.
Line a baking sheet with parchment paper. Place the cakes on the sheet and bake in preheated oven at 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) until golden brown and crisp, 15-20 minutes. Serve warm.