Rice and Vegetable Fritters

with mustard sauce
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Rice and Vegetable Fritters
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
630
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories630 kcal(30 %)
Protein24.2 g(25 %)
Fat31.3 g(27 %)
Carbohydrates60 g(40 %)

Ingredients

for
4
For the fritters
200 grams Long grain rice
salt
1 bunch scallions
200 grams carrots
200 grams Zucchini
3 eggs
70 grams Pastry flour
150 grams Gouda (grated)
2 tsps medium-hot Mustard
1 tsp ground paprika
2 Tbsps butter
For the mustard sauce
6 Tbsps white wine
100 grams cream
150 grams Sour cream
1 Tbsp medium-hot Mustard
salt
freshly ground peppers
How healthy are the main ingredients?
Long grain ricecarrotZucchiniGoudaSour creamMustard

Preparation steps

1.

For the fritters, bring the rice to a boil in ½ liter (approximately 2 cups) salted water. Reduce the heat, cover and simmer for 20 minutes, then drain in a colander.

2.

Rinse and trim the scallions and cut into thin rings. Rinse the carrots and the zucchini, trim, peel and finely grate. Mix the vegetables with the rice, stir in the eggs, flour, cheese and mustard and season with salt and pepper.

3.

In a large nonstick skillet, heat the butter. Cook tablespoonfuls of the rice and vegetable mixture over medium heat until golden brown on both sides.

4.

For the mustard sauce, bring the wine to a boil. Stir in the cream and sour cream and boil down slightly. Stir in the mustard and season the sauce with salt and pepper. Serve the warm fritters with the mustard sauce.

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