Sticky Rice Patties with Salsa
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
435
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 435 cal. | (21 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 17.7 μg | (30 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 316 mg | (8 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 cups vegetable stock
- 1 ¼ cups sticky rice
- 1 egg
- 2 Tbsps grated Cheese (e. g. parmesan)
- 4 Tomatoes
- 1 Tbsp chopped Chives
- 1 tsp lemon juice
- sugar
- ⅜ cup olive oil
- Cress (to garnish)
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.
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