Fish cakes with almond cauliflower and rice

Name: Fish cakes with almond cauliflower and rice
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 250 g Long grain rice; 7-10 Tbsp Salt; 2 packages (300 g each) deep-frozen cauliflower (REWE Bio); 1 TABLESPOON Oil; 1 package (250 g) frozen fish meatballs (REWE); 2 stem(s) flat parsley, oregano and chervil; 1-2 TABLESPOONS Butter; 40 g flaked almonds

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

250 g Long grain rice
7-10 Tbsp Salt
2 packages (300 g each) deep-frozen cauliflower (REWE Bio)
1 TABLESPOON Oil
1 package (250 g) frozen fish meatballs (REWE)
2 stem(s) flat parsley, oregano and chervil
1-2 TABLESPOONS Butter
40 g flaked almonds

Directions

1
Prepare rice in boiling salted water according to package instructions. In the meantime, bring frozen cauliflower to the boil in lightly salted water. Steam in closed pot for 8-10 minutes, drain. At the same time heat up oil in a pan. Fry deep-frozen fish cakes in the pan over medium heat for 8-10 minutes, turning them over.
2
Wash the herbs, shake dry, pluck coarsely and mix with the rice. Melt butter and fry almond flakes briefly. Add cauliflower and toss. Serve the meatballs with herb rice and vegetables