Rice buffer to quark dip

Name: Rice buffer to quark dip
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 150 g Rice-grain mixture; 7-10 Tbsp or brown rice; 7-10 Tbsp salt, white pepper; 50 g Celery; 1 can(s) (236 ml) Pineapple; 1 small tomato; 250 g Low-fat curd; 7-10 Tbsp Sweet peppers; 1 medium onion; 3 TABLESPOONS oil, 2-3 carrots; 2 Eggs (Gr. M); 2-3 TABLESPOONS Flour (30-50 g); 7-10 Tbsp some salad leaves

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

150 g Rice-grain mixture
7-10 Tbsp or brown rice
7-10 Tbsp salt, white pepper
50 g Celery
1 can(s) (236 ml) Pineapple
1 small tomato
250 g Low-fat curd
7-10 Tbsp Sweet peppers
1 medium onion
3 TABLESPOONS oil, 2-3 carrots
2 Eggs (Gr. M)
2-3 TABLESPOONS Flour (30-50 g)
7-10 Tbsp some salad leaves

Directions

1
Add the rice mixture to 300 ml of boiling salted water. Cover and allow to swell for approx. 25 minutes over a low heat
2
Clean, wash and chop the celery. Drain the pineapple, collect the juice. Clean, wash and chop the tomato. Mix quark and 2 tablespoons of juice. Fold in celery and pineapple, season
3
Peel and chop the onion. Heat 1 tablespoon of oil. Brown the onion in it, take it out. Peel, wash and finely grate the carrots. Knead both with rice mixture, eggs and flour, season well
4
Heat 2 tablespoons of oil in 2 portions one after the other, fry the dough in it to 6 cookies, keep warm. Serve with dip on salad. Sprinkle with tomato
5
Drink: mineral water