Rice and carrot biscuits

Name: Rice and carrot biscuits
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g Rice-grain mixture "7 Corn-Equilinia; 7-10 Tbsp Salt; 100 g Celery; 1 jar(s) (236 ml; separation weight: 140 g) Pineapple Rings; 1 Tomato; 500 g Low-fat curd; 3 TABLESPOONS Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 Onions; 4 TABLESPOONS Oil; 200 g Carrots; 4 Eggs; 4 TABLESPOONS Flour; 7-10 Tbsp Salad and parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g Rice-grain mixture "7 Corn-Equilinia
7-10 Tbsp Salt
100 g Celery
1 jar(s) (236 ml; separation weight: 140 g) Pineapple Rings
1 Tomato
500 g Low-fat curd
3 TABLESPOONS Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 Onions
4 TABLESPOONS Oil
200 g Carrots
4 Eggs
4 TABLESPOONS Flour
7-10 Tbsp Salad and parsley

Directions

1
Cook rice and grain mixture in boiling salted water at low heat for about 25 minutes. Meanwhile clean and wash the celery and cut it into small pieces. Drain pineapple rings and cut into pieces. Wash, quarter and seed the tomato and cut into small cubes. Mix quark, cream, celery and pineapple.
2
Season with salt, pepper and paprika. Peel and finely dice onions. Heat 1 tablespoon of oil in a frying pan and fry the onions until transparent, turning them over. Clean, wash and grate the carrots. Drain the rice. Mix onions, carrots, eggs, flour and rice mixture and season with salt and pepper. Form 12 flat buffers from the mixture. Heat the remaining oil in a pan and fry the buffers in it one after the other on both sides until golden brown. Arrange 3 buffers on salad leaves.
3
Mix onions, carrots, eggs, flour and rice mixture and season with salt and pepper. Form 12 flat buffers from the mixture. Heat the remaining oil in a pan and fry the buffers in it one after the other on both sides until golden brown. Arrange 3 buffers on salad leaves. Sprinkle with a dash of quark dip and tomato cubes. Serve garnished with parsley