Vegan vegetable patties made from rice

Ingredients for 3 servings:

• 1 cup of rice, approx. 150 g
• 1 cup of pearl barley, approx. 150 g
• 2 carrots, grated
• 1 zucchini, grated (without seeds)
• 1 onion(s)
• some breadcrumbs
• some flour
• ½ cube of vegetable stock
• 1 tsp garlic powder
• some turmeric
• 2 tbsp, heaped spice(s) of your choice
• 2 tbsp olive oil

Instructions

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

without egg, but still won’t fall apart in the pan, healthy, nutritious, low in fat

Cook the rice as usual or use the rice from the previous day. Cook the pearl barley with a little water and the stock cube until tender. Grate the carrot and zucchini and place them in a bowl. Remove the seeds from the zucchini, as otherwise the mixture could become too wet. Finely chop the onion and sauté it with a little olive oil and turmeric (or another spice). Deglaze with a little of the stock from which the pearl barley was cooking. Then add the onions to the bowl with the remaining vegetables. Add the rice and soft-cooked pearl barley to the bowl. Stir in salt, pepper, and any other spices (e.g., curry powder, turmeric, chili, parsley, a squeeze of lemon, etc.). Mix everything well and add enough breadcrumbs and flour until the mixture sticks. If the mixture doesn’t stick, carefully add more pearl barley stock and flour. With wet hands, form patties and fry in a pan with a little oil over medium heat until golden brown on both sides. They need a few minutes on each side. This goes well with a soy yogurt dip with mint, salt and spring onions, as well as ketchup and a fresh salad.