Rice Patties with Tomato Sauce

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Rice Patties with Tomato Sauce
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Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
318
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie318 cal.(15 %)
Protein5.66 g(6 %)
Fat21.88 g(19 %)
Carbohydrates27.59 g(18 %)
Sugar added1.05 g(4 %)
Roughage2.86 g(10 %)
Vitamin A145.22 mg(18,153 %)
Vitamin D0.46 μg(2 %)
Vitamin E1.79 mg(15 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.09 mg(8 %)
Niacin0.98 mg(8 %)
Vitamin B₆0.1 mg(7 %)
Folate27.53 μg(9 %)
Pantothenic acid0.12 mg(2 %)
Biotin4.92 μg(11 %)
Vitamin B₁₂0.33 μg(11 %)
Vitamin C18.04 mg(19 %)
Potassium297.44 mg(7 %)
Calcium63.23 mg(6 %)
Magnesium14.45 mg(5 %)
Iron1.15 mg(8 %)
Iodine13.2 μg(7 %)
Zinc0.3 mg(4 %)
Saturated fatty acids3.41 g
Cholesterol42.04 mg

Ingredients

for
4
Ingredients
500 milliliters Vegetable broth
250 grams sticky rice
1 egg
2 Tbsps grated Cheese (such as parmesan)
salt
peppers
4 Tomatoes
1 Tbsp scallions
1 tsp lemon juice
1 pinch sugar
80 milliliters olive oil
Cress (for garnish)
How healthy are the main ingredients?
sugareggsaltTomatoolive oilCress

Preparation steps

1.

Boil vegetable broth and stir in rice.  Reduce heat and cover and simmer over low heat for about 20 minutes. Remove from heat and let cool with lid slightly open. Mix rice, egg and cheese and season with salt and pepper. Roll into a cylinder and let cool completely.

2.

For the sauce, blanch tomatoes, drain and peel. Cut tomato into quarters and remove stems and seeds. Pass seeds through a sieve and collect juice.Cut tomatoes into cubes and mix with tomato juice. Add chives and season with lemon juice, sugar, salt and pepper.

3.

From the rice cylinder, cut about 0.5 cm (approximately 1/4 inch) thick slices. Heat about 2-3 tablespoons oil in a non-stick pan and fry rice patties on both sides.until crispy, for about 2-3 minutes

4.

Whisk together tomato sauce and remaining oil. Place sauce in a small bowl and arrange rice cakes on top. To serve, garnish with watercress.

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