Rice and vegetable fritters
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 630 kcal | (30 %) | ||
| Protein | 24.2 g | (25 %) | ||
| Fat | 31.3 g | (27 %) | ||
| Carbohydrates | 60 g | (40 %) |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.