Rice Burger

Ingredients for 6 servings:

• 150 g brown rice
• 1 vegetable stock cube
• 3 small onions
• 1 bay leaf
• 50 g celery
• 50 g hazelnuts
• 2 eggs
• 2 tbsp flour (wholemeal flour)
• 1 pinch(s) of pepper
• 2 tbsp herbs, finely chopped
• 4 pinches curry powder
• 2 tbsp margarine (sunflower margarine)
• 6 rolls (wholemeal rolls)
• 400 g herb curd
• 1 tomato(s)
• 6 slices of cheese (Edam)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Fast food for the health-conscious

Bring 1/4 liter of water to a boil, dissolve the diced vegetables, sprinkle in the rice, and stir briefly. Add 2 finely diced onions and the bay leaf to the rice. Let it swell for 30 minutes over very low heat, removing the bay leaf after 10 minutes. Let the rice cool. Finely grate the celery and finely chop the hazelnuts, and mix both into the rice. Whisk the eggs and add to the rice. Stir in the wholemeal flour, herbs, curry powder, and pepper, and form 6 patties. Fry the patties in sunflower margarine on both sides for about 5 minutes until golden brown. Cut 6 wholemeal rolls in half and spread the herb quark on top. Slice the tomato and cut the third onion into rings. Distribute the cheese, patties, tomato slices, and onion rings on the bottom halves of the rolls and cover with the top halves.