Rice buffer to radish quark

Name: Rice buffer to radish quark
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 TABLESPOON Vegetable broth; 250 g Long grain & wild rice mixture; 1 collar Radishes; 1 collar Chives; 300 g Low-fat curd; 5-6 Tbsp Milk; 1 TEASPOON Horseradish (glass); 7-10 Tbsp salt, white pepper; 1 medium onion; 3 eggs , 50 g flour (Gr. M); 2-3 TABLESPOONS Oil; 4 (approx. 150 g) Discs; 7-10 Tbsp smoked salmon; 7-10 Tbsp salad leaves, possibly chervil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 TABLESPOON Vegetable broth
250 g Long grain & wild rice mixture
1 collar Radishes
1 collar Chives
300 g Low-fat curd
5-6 Tbsp Milk
1 TEASPOON Horseradish (glass)
7-10 Tbsp salt, white pepper
1 medium onion
3 eggs , 50 g flour (Gr. M)
2-3 TABLESPOONS Oil
4 (approx. 150 g) Discs
7-10 Tbsp smoked salmon
7-10 Tbsp salad leaves, possibly chervil

Directions

1
Bring 500 ml water and broth to the boil. Sprinkle in rice and let it swell covered for about 20 minutes. Let cool down a little bit
2
Washing radishes. Wash the radishes and chives and chop finely. Mix with quark, milk and horseradish, season
3
Peel and finely chop the onion. Knead rice, onion, eggs and flour, season
4
Heat the oil in portions. Fry approx. 12 roasts on each side for 2-3 minutes using 1 tbsp. of mixture. Arrange on salad with quark and salmon. Garnish with chervil
5
Drink: mineral water