John Myers
Ingredients for 4 servings:
- 1 cup brown rice
- 2 cups vegetable broth
- 1 onion(s)
- 2 tbsp curry powder
- 20 g butter
- 1 carrot(s)
- 1 zucchini
- 2 eggs
- 100 g wheat flour
- 50 g breadcrumbs
- ½ bunch parsley, fresh
- 4 tbsp vegetable oil or rapeseed oil
- 500 g quark, 40%
- 2 spring onions
- salt and pepper
- Paprika powder
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes
vegetarian
Rinse the brown rice in a sieve with cold water. Peel and finely chop the onion. Sauté the onions in the butter, then add the curry powder and rice and sauté. Deglaze the rice with the vegetable stock and let it simmer, covered, over moderate heat for about 30 minutes. In the meantime, wash, peel, and finely grate the carrot. Wash and finely grate the zucchini. Wash and finely chop the parsley, mix with the eggs and grated vegetables, and season. Once the rice has cooled, add the vegetable and egg mixture, breadcrumbs, and wheat flour and mix everything well. Form the mixture into about 12 rice cakes and fry them in oil until golden brown on both sides. Season the quark. Wash and finely chop the spring onions, stir them into the quark, and season to taste. Arrange 3 rice cakes on each plate along with the quark. Serve with a green salad.
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