John Myers
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Rice Cookies with Ratatouille
The perfect rice cookies with ratatouille recipe with a picture and simple step-by-step instructions.
- 100 g Cooked rice
- 2 bunch Chopped parsley
- 100 g Creme fraiche Cheese
- 2 tbsp Flour
- 2 Eggs
- 5 tbsp Rapeseed oil
- 1 Diced shallot
- 1 Diced solo garlic
- 1 Diced zucchini
- 1 Diced eggplant
- 1 Red peppers diced
- 2 Diced beefsteak tomatoes
- 2 tsp Herbs of Provence
- Salt
- White milled pepper
- Whisk the crème fraîche with the flour and eggs in a bowl using a hand mixer. Fold in the rice and half of the parsley and let everything rest for 30 minutes.
Ratatouille
- Heat 2 tbsp rapeseed oil in a pan – fry the zucchini and aubergine in it. Add the herbs of Provence, shallot, garlic cubes and the paprika cubes and sauté for 5 minutes … add tomato cubes. Steam again for 5 minutes. Then season with salt and pepper and sprinkle with the remaining parsley.
- Heat the rest of the rapeseed oil in a pan. Add 1 tablespoon of rice mixture for a cookie to the hot oil and fry until golden brown on both sides.
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- Arrange rice cookies and ratatouille on plates
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