Rice patties

Ingredients for 4 servings:

• 250 g rice (round grain brown rice)
• ½ liter of water
• 20 g chanterelles, dried
• 1 cube of vegetable stock
• 2 eggs
• 4 tbsp yeast flakes
• 6 tbsp fresh herbs, chopped, e.g. chervil
• Parsley, wild garlic, winter hedge
• Spring onion(s) with green
• some marjoram, dried
• Pepper, from the mill
• 4 tbsp oil (olive oil or coconut oil), for frying

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Bring the rice and water to a boil along with the washed mushrooms and vegetable stock cube, then let it swell on the turned-off stovetop for one hour. Simmer gently for another 10 minutes, gradually adding as much water as the rice absorbs. Stir frequently. Mix with the remaining ingredients and season with herb salt. Heat 2 tablespoons of olive oil per pan, drop the rice mixture a tablespoon at a time into the hot fat, and fry evenly until 7 patties form. Serve with creamed spinach with chives and/or wild garlic.