Rice Pancakes with Tomato-olive Salad

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Rice Pancakes with Tomato-olive Salad
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Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 47 min.
Ready in
Calories:
448
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie448 kcal(21 %)
Protein20.98 g(21 %)
Fat28.8 g(25 %)
Carbohydrates26.95 g(18 %)
Sugar added0 g(0 %)
Roughage3.29 g(11 %)
Vitamin A288.39 mg(36,049 %)
Vitamin D1.51 μg(8 %)
Vitamin E4.26 mg(36 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.37 mg(34 %)
Niacin5.4 mg(45 %)
Vitamin B₆0.22 mg(16 %)
Folate55.65 μg(19 %)
Pantothenic acid0.5 mg(8 %)
Biotin5.71 μg(13 %)
Vitamin B₁₂1.27 μg(42 %)
Vitamin C16.7 mg(18 %)
Potassium387.5 mg(10 %)
Calcium482.11 mg(48 %)
Magnesium51.35 mg(17 %)
Iron1.7 mg(11 %)
Iodine40.35 μg(20 %)
Zinc1.65 mg(21 %)
Saturated fatty acids9.06 g
Cholesterol141 mg

Ingredients

for
4
Ingredients
200 grams
400 grams
red and purple cherry tomato
1
red Onion
60 grams
pitted black Olives
4 tablespoons
freshly ground Pepper
3
4 tablespoons
150 grams
grated Parmesan
1 pinch
sweet Paprika
Clarified butter (for sautéing)

Preparation steps

1.

Cook the rice according to package directions. Drain.

2.

Rinse, core and quarter the tomatoes. Peel, halve and thinly slice the onion. Drain the olives. In a bowl, mix together the tomatoes, onion, olives, olive oil and a pinch of salt.

3.

In a bowl, mix the eggs with the flour, Parmesan, paprika and the drained rice, season with salt and pepper. Add the rice and toss to combine.

Heat the clarified butter in a skillet. Working in batches, drop the rice cheese mixture by tablespoonfuls into the pan and saute the pancakes on each side for about 3 minutes until golden brown. Drain on paper towels and serve with the tomato salad and if desired, a piece of baguette.