Warm Rice Cakes
Warm Rice Cakes - Vegetarian standby of grains and vegetables
Healthy, because
Even smarter
Nutritional values
Natural rice is filling and easily digestible. Its protein contains all the amino acids we need to build our own protein. Thanks to its high potassium and low sodium content it has a dehydrating effect. It also provides a lot of magnesium, vitamins B1 and B6 and biotin. The buttery avocado shines with unsaturated fatty acids that help to regulate cholesterol levels.
Instead of the fresh apricots you can use dried fruit, e.g. in winter when avocados are abundantly offered. Dried apricots contain a lot of healthy power! Simply soak them in water for about 30 minutes, press them slightly dry in kitchen paper, then dice them. The vegetarian roasts are also great with a mixed salad or together with a tomato sauce. The rice cakes are ideal for on the go in combination with a tomato and orange chutney.
(Percentage of daily recommendation)
| Calorie | 356 cal. | (17 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 503 mg | (13 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 60 mg |
Ingredients
- Ingredients
- 2 onions (each about 50 grams)
- 400 milliliters Vegetable broth
- ½ tsp ground cilantro
- ½ tsp ground ginger
- 200 grams Brown rice
- 5 ripe Apricot (about 200 grams) or 100 g Soft apricot
- ½ bunch Chives
- 1 egg
- salt
- cayenne pepper
- 2 Tbsps Canola oil
- 1 lemon
- 1 ripe Avocado (about 200 grams)
- ½ Lollo Bionda (about 150 grams)
- liquid Sweetener (to taste)
Kitchen utensils
Preparation steps
Peel onions, halve and cut into small cubes. Bring vegetable broth to boil in a pot with ground coriander and ginger.
Add onions and rice to pot, bring to a boil, cover and simmer over low heat until rice is tender, about 35 minutes.
Meanwhile, rinse apricots, pat dry, cut in half, pit and chop very finely.
Rinse chives and shake dry. Set some stalks aside and cut the rest into small rings.
Remove lid from pot and continue cooking rice until all liquid has evaporated. Allow to cool slightly.
Mix the egg with the lukewarm rice and season with salt and cayenne pepper. Form mixture into 8 balls with moistened hands.
Heat 1 tablespoon canola oil in a non-stick pan. Add the balls and fry over low heat, about 7 minutes per batch. Let cool slightly.
Squeeze juice from lemon. Halve avocado lengthwise, remove the pit and scoop flesh from the shell.
Place avocado in a small bowl, add 2 tablespoons of lemon juice and puree briefly with an immersion blender.
Stir apricots and chopped chives with avocado puree, then season with salt and cayenne pepper.
Rinse Lollo Bionda and spin dry and cut or tear into small pieces. Arrange on a plate.
Season 1 tablespoon lemon juice with salt and pepper add a few drops of sweetener and whisk in remaining oil. Drizzle over the salad and top with rice cakes. Garnish with chives and serve with the avocado dip.
