Sticky Rice Patties with Salsa

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Sticky Rice Patties with Salsa
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Health Score:
7,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
333
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie333 kcal(16 %)
Protein5.82 g(6 %)
Fat24.07 g(21 %)
Carbohydrates26.24 g(17 %)
Sugar added0 g(0 %)
Roughage2.87 g(10 %)
Vitamin A152.37 mg(19,046 %)
Vitamin D0.52 μg(3 %)
Vitamin E1.94 mg(16 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.99 mg(8 %)
Vitamin B₆0.1 mg(7 %)
Folate29.52 μg(10 %)
Pantothenic acid0.13 mg(2 %)
Biotin4.92 μg(11 %)
Vitamin B₁₂0.37 μg(12 %)
Vitamin C17.73 mg(19 %)
Potassium299.64 mg(7 %)
Calcium63.8 mg(6 %)
Magnesium14.77 mg(5 %)
Iron1.11 mg(7 %)
Iodine15 μg(8 %)
Zinc0.3 mg(4 %)
Saturated fatty acids3.72 g
Cholesterol47.29 mg

Ingredients

for
4
Ingredients
2 cups vegetable stock
1 ¼ cups sticky rice
1 egg
2 tablespoons grated Cheese (e. g. parmesan)
4 tomatoes
1 tablespoon chopped Chives
1 teaspoon lemon juice
sugar
cup olive oil
Cress (to garnish)
How healthy are the main ingredients?
olive oilChiveseggtomatosugarCress

Preparation steps

1.
Bring the stock to the boil and add the rice. Cover and simmer over a low heat for around 20 minutes. Remove the lid and allow to cool slightly.
2.
Stir the egg and cheese through the rice and season to taste with salt and ground black pepper. Shape into a long cylinder and leave to cool completely.
3.
For the sauce, peel, deseed and dice the tomatoes. Push the seeds through a sieve and reserve the juice. Mix the diced tomatoes with the juice, add the chives and season to taste with lemon juice, a pinch of sugar, salt and ground black pepper.
4.
Cut the rice into rounds approximately 0.5 cm thick. Fry in a non-stick pan in 2-3 tbsp hot oil for 2-3 minutes on each side until golden brown.
5.
Divide the tomato sauce and the remaining oil between bowls. Place the rice cakes on top and serve garnished with cress.