Rice fritters with radish quark

Name: Rice fritters with radish quark
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 3-4 Tbsp Oil; 200 g Rice; 2 coated Tsp Vegetable broth; 0?$? ??H Carrots; 100 g Gouda; 1 collar Radishes; 1/2 bunch Chives; 1/2 Beet Cress; 500 g Edible quark (20% fat); 2-3 TABLESPOONS Schmand; 7-10 Tbsp salt and pepper; 3-4 Tbsp Breadcrumbs; 2 Eggs; 50 g Arugula

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
3-4 Tbsp Oil
200 g Rice
2 coated Tsp Vegetable broth
0?$? ? ?H Carrots
100 g Gouda
1 collar Radishes
1/2 bunch Chives
1/2 Beet Cress
500 g Edible quark (20% fat)
2-3 TABLESPOONS Schmand
7-10 Tbsp salt and pepper
3-4 Tbsp Breadcrumbs
2 Eggs
50 g Arugula

Directions

1
Peel and finely chop the onion. Fry in 1 tbsp. hot oil. Add rice and fry briefly. Add 400 ml water, bring to the boil and stir in stock. Cover and let it swell at low heat for about 20 minutes.
2
Peel, wash and roughly grate the carrots. Grate cheese. Clean and wash the radishes and put 2 aside for garnishing. Finely dice the rest. Wash the herbs. Chop chives finely, cut cress from the bed.
3
Stir curd and sour cream until smooth. Stir in radishes and herbs. Season to taste with salt and pepper.
4
Put the rice in a bowl and cool it down a bit. Knead in cheese, carrots, breadcrumbs and eggs. Season. Shape 8 roasts with moistened hands.
5
Heat 3 tablespoons of oil in a frying pan. Fry the roasts for 3-4 minutes on each side. Clean and wash the rocket and distribute on plates. Arrange the roastings on them. Add quark. Garnish with radishes.