in Recipes

Rice – pepper patties

Spread the love

Ingredients for 20 servings:

  • 2 cup(s) brown rice, medium grain
  • 4 cups water
  • 500 g bell pepper(s)
  • 500 g quark (low-fat quark)
  • 1 tsp salt
  • 2 tsp salt, up to 3 tsp (seasoning salt)
  • 5 grains of pepper, grind
  • 6 tbsp buckwheat, ground, up to 8 tbsp
  • olive oil

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 40 minutes

gluten-free / egg-free / own recipe

Cook brown rice for about 30-40 minutes, turn off the heat, and let it swell. This is best done the day before, or at breakfast. Let the rice cool. Finely chop the bell peppers; you can leave a few seeds in them, saving you the paprika. Mix all ingredients together, season to taste, and bake immediately. Use 2 tablespoons for the batter. Briefly flatten in the pan with a spatula.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Poppy seed cherry pick a la floo

After Eight Liquid