Rice biscuits from the tin with dips
easy
105 mins
105 mins
Ingredients
- 75-100 g Peanut kernels
- 2 medium-sized onions
- 1 TABLESPOON Oil
- 300 g Parboiled long grain or whole grain rice
- 7-10 Tbsp salt, pepper, cayenne pepper
- 1/2 bunch Chives
- 300 g Low-fat curd
- 5 TABLESPOONS Milk
- 2 medium-sized tomatoes
- 1 small ripe avocado
- 7-10 Tbsp Juice of 1 lime
- 1 Garlic clove
- 50 g Gouda or butter cheese
- 3 Eggs (Gr. M)
- 7-10 Tbsp untreated lime and herbs
- baking paper
Directions
- 1
Chop nuts. Peel and finely chop the onions. Fry nuts and 3/4 onions in hot oil in a pot. Add 600 ml water, bring to the boil. Stir in rice and 1/2 tsp salt. Cover and let it swell at low heat for about 20 minutes (whole grain rice about 30 minutes). Let cool down for about 30 minutes.
- 2
Wash the chives and chop finely. Stir curd, milk and chives until smooth. Season to taste with salt and pepper
- 3
Wash, quarter, seed and finely dice the tomatoes. Halve and stone the avocado. Remove the flesh and puree with lime juice. Peel garlic and press in. Stir in the rest of the onions and tomatoes. Season to taste with salt and cayenne pepper. Keep dips cool
- 4
Finely grate the cheese. Whisk with eggs, salt and pepper. Mix into the rice. With a tablespoon, place 8-10 cm large rice cookies (approx. 20 pieces) on 2 baking trays lined with baking paper
- 5
Bake in the preheated oven (electric oven: 225 °C/ convection oven: 200 °C/gas: level 4) for 15-20 minutes until crispy. Serve with the dips. Garnish with lime and herbs
Nutrition Facts
510 kcal
45 g
25 g
23 g
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