Carrot and Rice Buffer

Name: Carrot and Rice Buffer
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 7-10 Tbsp salt, 50 g wholemeal rice; 1 Spring onion; 2 tablespoons (30 g) Low-fat curd; 1 TABLESPOON Mineral water, pepper; 1 TABLESPOON chopped herbs; 1/2 (approx. 50 g) Carrot; 1 (5 g) egg , 1 teaspoon oil (size S)

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

7-10 Tbsp salt, 50 g wholemeal rice
1 Spring onion
2 tablespoons (30 g) Low-fat curd
1 TABLESPOON Mineral water, pepper
1 TABLESPOON chopped herbs
1/2 (approx. 50 g) Carrot
1 (5 g) egg , 1 teaspoon oil (size S)

Directions

1
Boil up a good 1/8 l salted water. Simmer covered rice for about 25 minutes. Clean, wash and chop the spring onion. Mix quark and water, season. Fold in spring onion and herbs
2
Peel, wash and grate the carrot. Mix with rice and egg, season, form 2 buffers. Fry in a coated pan in hot oil for 3 minutes on each side. Add curd cheese