John Myers
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Rice Cookies on Spinach Leaves
The perfect rice cookies on spinach leaves recipe with a picture and simple step-by-step instructions.
Spinach leaves – just for the sake of order – without pictures
- 500 g Spinach leaves TK
- 1 piece Onion
- 1 piece Clove of garlic
- 1 teaspoon Clarified butter
- 1 teaspoon Sugar
- Pepper, salt and nutmeg
- 1 Cup Rice that sticks
- 3 piece Carrots
- 2 piece Eggs from Helene and family
- 1 tablespoon Processed cheese without herbs or something
- Parsely
- 1 teaspoon Granulated vegetable broth *
- Pepper and salt
- Clarified butter for frying
Spinach leaves
- Heat a little clarified butter in a saucepan and fry the chopped onion in it. Add the spinach and bring to the boil.
- Peel and finely chop the garlic and add to the spinach. Add sugar and season with salt, pepper and nutmeg. To refine it – I did without it this time – you can add a dash of cream or condensed milk.
- Cook the rice as usual without salt, or use a leftover.
- Peel the carrots and grate finely. Weigh the parsley finely.
- Mix the rice, carrots and the remaining ingredients into a batter. If it is too thin, you can stir in a tablespoon of breadcrumbs. Season with salt, pepper and granulated vegetable stock and season to taste.
- Heat the butter lard in a pan and bake golden brown cookies from the rice dough in portions.
- Arrange the spinach on preheated plates and drape two to three rice cookies on each.
- * Link to spice mixes: Granulated vegetable broth
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