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🥗 Crispy Rice Patties with Roasted Vegetable and Feta Salad

615 kcal · 30 min · 4 servings

Crispy Rice Patties with Roasted Vegetable and Feta Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the red rice in a pot and cover it with approximately 400 milliliters of salted water.
  2. 2. Bring the water to a boil, cover the pot, and let the rice cook for 30 to 35 minutes.
  3. 3. Pour the cooked rice into a colander, let the water drain, and allow it to cool down completely.
  4. 4. Preheat the oven to 200 degrees Celsius fan setting.
  5. 5. Remove the green tops from the carrots, wash them thoroughly, and cut them into quarters lengthwise.
  6. 6. Line a baking tray with baking paper and place the carrots on it.
  7. 7. Add one tablespoon of oil, some salt, pepper, and honey to the carrots and mix everything well.
  8. 8. Place the tray in the oven and bake the carrots for about 25 minutes until they are golden brown.
  9. 9. Wash the zucchini, cut off the ends, and grate it coarsely.
  10. 10. Sprinkle some salt over the grated zucchini and let it sit for a short while.
  11. 11. Peel the garlic and chop it into small pieces.
  12. 12. Halve the onion, peel it, and chop it finely as well.
  13. 13. Wash the parsley, dry it thoroughly, remove the thick stems, and chop the leaves.
  14. 14. Rinse the lemon under hot water, finely grate about one teaspoon of zest, and then squeeze the juice from the halved lemon.
  15. 15. Squeeze the zucchini with your hands to remove the liquid, and pat it dry on kitchen paper.
  16. 16. Place the zucchini (approx. 200 grams), the cooled rice, the garlic, the onion, the parsley, the lemon zest, and one tablespoon of lemon juice into a large bowl.
  17. 17. Add the eggs, the breadcrumbs, and the flour to the mixture and knead everything well together.
  18. 18. Season the mixture generously with salt, pepper, and the spice blend Ras el Hanout.
  19. 19. Let the mixture rest for a short while to allow the flavors to meld.
  20. 20. Heat three tablespoons of oil in a frying pan over high heat.
  21. 21. Wet your hands with water and form small balls from the rice mixture.
  22. 22. Fry the balls in the hot oil for about 6 minutes until golden brown, turning them carefully several times.
  23. 23. If the balls fall apart, work in a little more breadcrumbs into the mixture.
  24. 24. Wash the cucumbers and cut them into wedges.
  25. 25. Wash the salad, let it drain, and crumble the feta cheese with your hands.
  26. 26. Take the baked carrots out of the oven and place them in a bowl.
  27. 27. Mix the carrots with the cucumbers, the salad, the feta, a splash of olive oil, and lemon juice.
  28. 28. Plate the rice patties and serve them together with the roasted carrot and feta salad.
  29. 29. Add a dollop of Greek yogurt to each serving.
  30. 30. Tip: It is best to cook the rice the day before, as this makes preparing the patties faster and easier.

Nutrition per serving