Thai rice fritters

Ingredients for 4 servings:

• 250 g lean raw ham, diced
• 1 large onion(s)
• 1 large carrot(s)
• 1 bell pepper(s), red
• 2 stalk(s) Celery
• 1 piece(s) ginger, fresh, walnut-sized
• 1 chili pepper(s), hot, green or red
• 2 garlic cloves
• 1 cup basmati rice or jasmine rice
• 3 large eggs, or 4 small ones
• 1 shot of mineral water
• 2 tsp vegetable stock powder
• Pepper from the mill
• Spice mix (lemongrass seasoning)
• Wok seasoning
• 1 dash of mushroom sauce (Asian store), or soy sauce
• Olive oil for frying

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

quick, tasty and digestible

Cook rice according to the package instructions, ideally the day before. Peel the onion and carrot. Wash the vegetables and chop everything into small pieces. Finely chop the garlic and chili pepper. Heat 2 tablespoons of olive oil in a pan. Add the diced ham and fry until crispy. Reduce the heat. Add the onions, carrots, ginger, chili, garlic, and freshly ground pepper. Sauté for 5-6 minutes over medium heat, stirring occasionally. Add the diced celery and bell pepper. Season with vegetable stock, pepper, lemongrass, and wok seasoning, then deglaze with a dash (2 cl) of mushroom sauce or soy sauce. Remove from the heat and let cool slightly. Now crack the eggs, adding a dash of mineral water. Mix the rice (at room temperature) well with the egg mixture and the vegetable/ham mixture. Heat olive oil in a pan and place beer-mat-sized, approximately 1.5-2 cm thick fritters from the egg and vegetable mixture into the hot oil. Fry over medium heat (not too hot, as otherwise the rice will burn) for about 4-5 minutes on each side until golden brown. Per serving: 310 kcal