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🍽️ Asian Brown Rice Patties with Sweet and Sour Sauce and Sesam Pak Choi

440 kcal · 30 min · 4 servings

Ingredients

• 250 g ORYZA (ORG Brown Rice)
• 1 tsp Turmeric
• Salt
• 800 g Pak Choi
• 1 red onion
• 20 g Ginger (1 piece)
• 200 g small leek (1 stalk)
• 4 tbsp Sesame oil
• 2 Eggs (L) (Size L)
• 5 tbsp Wholemeal breadcrumbs
• 2 tbsp Sesame
• 1 tsp ground coriander
• Pepper
• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 jar ORYZA (Organic sweet and sour sauce with pineapple)
• 10 g Coriander (0.5 bunch)

Instructions

1. 1. Add the brown rice and turmeric powder to 500 milliliters of boiling salted water.
2. 2. Stir the mixture once.
3. 3. Cover the pot.
4. 4. Cook the rice on low heat for 30 to 35 minutes until the liquid is absorbed.
5. 5. Fluff the rice briefly in the pot with a fork.
6. 6. Turn off the heat.
7. 7. Let the rice steam in the covered pot for a few more minutes.
8. 8. Remove the pot from the heat.
9. 9. Let the rice cool for 10 minutes.
10. 10. Wash the Pak Choi.
11. 11. Remove the tough bottom ends from the Pak Choi.
12. 12. Slice the Pak Choi into thin strips.
13. 13. Peel the onion.
14. 14. Cut the onion in half.
15. 15. Finely chop one half of the onion.
16. 16. Slice the other half of the onion into strips.
17. 17. Set the chopped and sliced onion aside.
18. 18. Peel the ginger.
19. 19. Finely chop the ginger.
20. 20. Wash the leek.
21. 21. Dry the leek.
22. 22. Slice the leek into thin strips.
23. 23. Heat 1 teaspoon of sesame oil in a pan.
24. 24. Sauté the diced onion, ginger, and leek strips over medium heat for 4 minutes.
25. 25. Remove the pan from the heat.
26. 26. Let the vegetable mixture cool for 5 minutes.
27. 27. Mix the cooled rice with the onion mixture.
28. 28. Add the eggs to the rice mixture.
29. 29. Add the breadcrumbs to the rice mixture.
30. 30. Add 1 tablespoon of sesame seeds to the rice mixture.
31. 31. Add cilantro to the rice mixture.
32. 32. Season the rice mixture with salt.
33. 33. Season the rice mixture with pepper.
34. 34. Knead everything into a moldable mixture.
35. 35. Lightly dampen your hands.
36. 36. Shape 16 to 20 patties from the mixture.
37. 37. Heat 1 tablespoon of oil in a pan.
38. 38. Fry about 5 to 6 patties one after the other over medium heat for 3 to 4 minutes per side until golden brown.
39. 39. Repeat the frying process with the rest of the patties.
40. 40. Keep the finished patties warm in the preheated oven at 80 degrees Celsius.
41. 41. Heat the remaining sesame oil in a large pan.
42. 42. Sauté the onion strips over medium heat for 3 minutes.
43. 43. Add the Pak Choi to the pan.
44. 44. Add the remaining sesame seeds to the pan.
45. 45. Sauté everything for another 5 minutes.
46. 46. Season the vegetables with soy sauce.
47. 47. Season the vegetables with rice vinegar.
48. 48. Season the vegetables with salt.
49. 49. Season the vegetables with pepper.
50. 50. Warm the sweet and sour sauce with pineapple in a pot over low heat for 5 minutes.
51. 51. Wash the cilantro.
52. 52. Shake the cilantro dry.
53. 53. Pick off the cilantro leaves.
54. 54. Chop half of the cilantro leaves.
55. 55. Stir the chopped cilantro leaves into the sauce.
56. 56. Plate the patties with the Pak Choi and the sauce.
57. 57. Garnish the plated patties with the remaining cilantro leaves.

Nutrition per serving

• kcal: 440
• Protein: 13 g · Fett/Fat: 1 g · Carbs: 56 g