Rice patties with tomato sauce
(Percentage of daily recommendation)
| Calorie | 318 cal. | (15 %) | ||
| Protein | 5.66 g | (6 %) | ||
| Fat | 21.88 g | (19 %) | ||
| Carbohydrates | 27.59 g | (18 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 2.86 g | (10 %) |
| Vitamin A | 145.22 mg | (18,153 %) | ||
| Vitamin D | 0.46 μg | (2 %) | ||
| Vitamin E | 1.79 mg | (15 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 0.98 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 27.53 μg | (9 %) | ||
| Pantothenic acid | 0.12 mg | (2 %) | ||
| Biotin | 4.92 μg | (11 %) | ||
| Vitamin B₁₂ | 0.33 μg | (11 %) | ||
| Vitamin C | 18.04 mg | (19 %) | ||
| Potassium | 297.44 mg | (7 %) | ||
| Calcium | 63.23 mg | (6 %) | ||
| Magnesium | 14.45 mg | (5 %) | ||
| Iron | 1.15 mg | (8 %) | ||
| Iodine | 13.2 μg | (7 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 3.41 g | |||
| Cholesterol | 42.04 mg |
Ingredients
- 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)
Preparation steps
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.
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.
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
Whisk together tomato sauce and remaining oil. Place sauce in a small bowl and arrange rice cakes on top. To serve, garnish with watercress.