Colorful rice cakes
easy
75 mins
75 mins
Ingredients
- 300 g Rice-grain mixture "7-Corn Equilinia
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 2 Onions
- 1 TABLESPOON butter/margarine
- 4 tablespoons (60 g) Flour
- 4 Eggs (Gr. M)
- 6 TABLESPOONS Oil
- 150 g Pork tenderloin
- 1 small apple
- 2-3 stem(s) fresh or approx. 1/2 tsp. marjoram
- 7-10 Tbsp Parsley
- 50 g Walnut kernels
- 6 cherry tomatoes
- 1 Avocado
- 7-10 Tbsp Juice 1/2 lemon
- 100 g Whipped cream
- 1-2 TEASPOONS Horseradish (a. d. glass)
- 3 thin slices of smoked salmon
- 7-10 Tbsp Lemon and dill
Directions
- 1
Cook the rice and grain mixture in boiling salted water for about 20 minutes. Then drain and allow to cool
- 2
Onions peel and chop finely. Fry in hot fat. Mix with rice, flour and eggs, season. Fry 12 cakes one after the other in 4 tablespoons of hot oil and keep warm
- 3
With fillet and apple: Dab the fillet and cut into slices. Wash, core and chop the apple. Fry fillet in frying fat for 1-2 minutes on each side. Steam apple as well. Season with salt, pepper and marjoram
- 4
With avocado, tomatoes & herb-nut paste: Finely chop parsley and nuts (e.g. in a universal chopper). Mix with 2 tablespoons of oil, season. Wash and halve the tomatoes. Peel avocado and cut into slices. Sprinkle with lemon immediately
- 5
With salmon & horseradish cream: Whip cream until stiff, season with horseradish. Cover 3 cakes each with prepared ingredients and salmon. Garnish with lemon and dill
Nutrition Facts
250 kcal
24 g
11 g
11 g
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