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🍽️ Crispy Rice-Carrot Fritters with Fresh Tomato Dressing

402 kcal · 30 min · 4 servings

Ingredients

• 200 g rice-fit (natural rice 8 minutes)
• Iodized salt (with fluoride)
• 2 carrots
• 1 onion
• 1 clove of garlic
• 4 tbsp rapeseed oil
• 500 g colorful tomatoes (red, yellow, orange)
• 0.5 bunch parsley (10 g)
• 1 tbsp balsamic vinegar
• 1 tsp honey
• pepper
• 2 eggs
• 6 tbsp whole wheat breadcrumbs (60 g)
• 0.25 tsp ground cumin
• 0.5 tsp paprika powder

Instructions

1. 1. Put 400 milliliters of water and a pinch of salt (about half of half a teaspoon) into a pot and bring it to a boil.
2. 2. Stir the reis-fit natural rice once.
3. 3. Simmer the rice over low heat in a covered pot for 8 to 10 minutes until the water has been absorbed.
4. 4. Fluff the finished rice in the pot briefly with a fork.
5. 5. Place the pot on the turned-off stove burner for a few minutes to let the rice rest.
6. 6. Then let the rice cool down completely for 10 minutes.
7. 7. Peel the carrots, onion, and garlic in the meantime.
8. 8. Grate the carrots finely.
9. 9. Chop the onion and garlic finely.
10. 10. Heat 1 tablespoon of oil in a pan.
11. 11. Sauté the carrots, onion, and garlic for 3 minutes over medium heat.
12. 12. Remove the pan from the heat and set the vegetable mixture aside.
13. 13. Remove the stems from the tomatoes.
14. 14. Wash the tomatoes and cut them into small pieces.
15. 15. Wash the parsley and shake it dry.
16. 16. Chop the parsley.
17. 17. Set aside 2 tablespoons of the chopped parsley.
18. 18. Mix the remaining part of the parsley with the tomatoes.
19. 19. Add 2 tablespoons of oil, vinegar, and honey to the tomato-parsley mixture.
20. 20. Season the mixture with salt and pepper to taste.
21. 21. Mix the cooled rice with the cooled carrot-onion mixture.
22. 22. Add the eggs, the breadcrumbs, and the reserved parsley.
23. 23. Add cumin, salt, pepper, and paprika powder.
24. 24. Mix everything well until a moldable mass forms.
25. 25. Shape the mass with damp hands into 16 to 20 small patties.
26. 26. Heat 1 teaspoon of oil in a non-stick pan for the next batch.
27. 27. Place about 5 to 6 patties in the hot pan.
28. 28. Fry the patties over medium heat for 4 to 5 minutes per side until golden brown.
29. 29. Keep the finished patties warm in the preheated oven at 80 degrees Celsius (convection 60 degrees Celsius; gas: level 1).
30. 30. Fry the remaining patties in the same way.
31. 31. Arrange the salad with the patties and serve.

Nutrition per serving

• kcal: 402
• Protein: 10 g · Fett/Fat: 14 g · Carbs: 57 g