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🍽️ Warm Rice Patties with Avocado Dip

356 kcal · 30 min · 4 servings

Ingredients

• 100 g onions (2 onions)
• 400 ml classic vegetable broth
• 0.5 tsp ground coriander
• 0.5 tsp ground ginger
• 200 g brown rice
• 200 g ripe apricots (5 ripe apricots) or 100 g soft apricots
• 0.5 bunch chives
• 1 egg (size M)
• salt
• cayenne pepper
• 2 tbsp rapeseed oil
• 1 lemon
• 200 g ripe avocado (1 ripe avocado)
• 150 g lollo bionda (0.5 lollo bionda)

Instructions

1. 1. Peel the onions and cut them into small cubes.
2. 2. Add the vegetable broth, coriander, and ginger to a pot.
3. 3. Bring the mixture in the pot to a boil.
4. 4. Add the diced onions and the rice to the pot.
5. 5. Let the mixture come to a boil once.
6. 6. Reduce the heat to the lowest setting.
7. 7. Cover the pot and let the rice cook for about 35 minutes.
8. 8. Wash the apricots under running water.
9. 9. Dry the apricots with a kitchen towel.
10. 10. Halve the apricots and remove the pits.
11. 11. Cut the apricots into very fine cubes.
12. 12. Wash the chives under cold water.
13. 13. Shake the chives dry.
14. 14. Set aside a few whole chive stems for decoration.
15. 15. Cut the remaining chives into fine rings.
16. 16. Continue to cook the rice in the open pot.
17. 17. Wait until all the liquid has evaporated.
18. 18. Let the rice cool down briefly until it is lukewarm.
19. 19. Stir the egg into the lukewarm rice.
20. 20. Season the rice-egg mixture with salt.
21. 21. Season the mixture additionally with cayenne pepper.
22. 22. Moisten your hands with a little water.
23. 23. Form eight small patties from the rice mixture.
24. 24. Heat one tablespoon of rapeseed oil in a non-stick pan.
25. 25. Place the rice patties in the hot pan.
26. 26. Fry the patties over low heat.
27. 27. Fry the patties for about seven minutes on each side until golden brown.
28. 28. Remove the finished patties from the pan.
29. 29. Let the patties cool down briefly.
30. 30. Cut the lemon in half.
31. 31. Squeeze the juice from the lemon.
32. 32. Cut the avocado in half.
33. 33. Remove the pit of the avocado.
34. 34. Carefully separate the avocado flesh from the skin.
35. 35. Place the avocado flesh in a small bowl.
36. 36. Add two tablespoons of lemon juice to the avocado.
37. 37. Puree the avocado briefly with a hand blender until smooth.
38. 38. Stir the fine apricot cubes into the avocado puree.
39. 39. Stir the chive rings into the avocado puree.
40. 40. Season the avocado dip with salt.
41. 41. Season the avocado dip additionally with cayenne pepper.
42. 42. Remove the tough stems from the Lollo Bionda lettuce.
43. 43. Wash the lettuce leaves under cold water.
44. 44. Dry the lettuce leaves in a salad spinner.
45. 45. Tear the lettuce leaves into small pieces.
46. 46. Place the lettuce pieces on a large platter.
47. 47. Place the remaining lemon juice in a small bowl.
48. 48. Add a little salt and pepper to the bowl with the lemon juice.
49. 49. Add the remaining oil to the bowl.
50. 50. Whisk the dressing ingredients together well.
51. 51. Drizzle the dressing over the salad.
52. 52. Place the rice patties on the salad.
53. 53. Garnish the dish with the reserved chive stems.
54. 54. Serve the rice patties with the avocado dip.

Nutrition per serving

• kcal: 356
• Protein: 8 g · Fett/Fat: 16 g · Carbs: 43 g