← All recipes

🍽️ Fried Vegetable Rice Patties with Honey Eggplant

591 kcal · 30 min · 4 servings

Ingredients

• 4 long, narrow eggplants
• salt
• 400 ml vegetable broth
• 1 tsp turmeric (ground)
• 200 g long-grain rice
• 1 red bell pepper
• 1 onion
• 200 g corn kernels (can)
• 2 eggs
• 2 tbsp cornstarch
• 50 g grated Gouda
• 2 tbsp fresh chopped parsley
• paprika powder (hot)
• pepper (from the mill)
• 20 g butter
• 2 tbsp honey
• 2 tbsp lemon juice
• 3 tbsp vegetable oil
• 250 g yogurt
• 2 tsp tahini
• 0.5 untreated orange (zest and juice)
• chili powder

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Cut off the stems.
3. 3. Split the eggplants in half lengthwise.
4. 4. Sprinkle the cut surfaces with salt.
5. 5. Let the eggplants sit for about 10 minutes to draw out the bitter water.
6. 6. Bring the vegetable broth to a boil with turmeric and a pinch of salt.
7. 7. Add the rice to the boiling broth.
8. 8. Let the rice simmer covered on low heat for about 20 minutes.
9. 9. Drain the rice if any liquid remains.
10. 10. Let the rice drip dry and cool down.
11. 11. Wash the bell pepper and halve it.
12. 12. Remove the seeds from the pepper.
13. 13. Cut the pepper into small pieces.
14. 14. Peel the onion.
15. 15. Dice the onion finely.
16. 16. Drain the corn kernels.
17. 17. Mash the corn kernels slightly with a fork.
18. 18. Place the cooled rice in a bowl.
19. 19. Add the cut vegetables to the rice.
20. 20. Add the eggs to the rice and vegetable mixture.
21. 21. Add the flour to the mixture.
22. 22. Add the cheese to the mixture.
23. 23. Season the mixture with salt to taste.
24. 24. Season the mixture with paprika powder to taste.
25. 25. Season the mixture with pepper to taste.
26. 26. Preheat the oven to 200 degrees Celsius fan setting.
27. 27. Pat the eggplant halves dry with a kitchen towel.
28. 28. Place the eggplant halves on a baking sheet.
29. 29. Melt the butter in a small saucepan.
30. 30. Add the honey to the melted butter.
31. 31. Add the lemon juice to the butter and honey mixture.
32. 32. Pour the butter, honey, and lemon mixture over the eggplants.
33. 33. Bake the eggplants in the oven for about 20 minutes.
34. 34. Take small portions of the rice and vegetable mixture.
35. 35. Heat oil in a pan.
36. 36. Place the rice portions in the hot pan.
37. 37. Flatten the portions.
38. 38. Fry the portions on the first side for 3 to 4 minutes until golden brown.
39. 39. Fry the portions on the second side for 3 to 4 minutes until golden brown.
40. 40. Whisk the yogurt in a separate bowl until smooth.
41. 41. Add the tahini (sesame paste) to the yogurt.
42. 42. Add the orange zest to the yogurt.
43. 43. Add the orange juice to the yogurt.
44. 44. Whisk the sauce until smooth.
45. 45. Season the sauce with salt to taste.
46. 46. Season the sauce with chili to taste.
47. 47. Let the fried patties drip dry on kitchen paper.
48. 48. Serve the patties together with the baked eggplants.
49. 49. Serve the patties together with the sauce.

Nutrition per serving

• kcal: 591
• Protein: 20 g · Fett/Fat: 24 g · Carbs: 72 g