Rice-peanut buffer with apple-radish dip

Name: Rice-peanut buffer with apple-radish dip
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 7-10 Tbsp Salt; 200 g Patna long grain rice; 250 g cream quark (40 % fat); 250 g creamy milk yoghurt; 7-10 Tbsp Pepper; 1/2 bunch Radishes (7-8 pieces approx. 120 g net); 1 (approx. 150 g) small apple; 1 collar Chives; 1-2 TEASPOONS Lemon juice; 75 g roasted, salted peanut kernels; 2 Eggs (size M); 100 g grated Emmental cheese; 2 tablespoons (approx. 30 g) Flour; 50–60 g clarified butter

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
200 g Patna long grain rice
250 g cream quark (40 % fat)
250 g creamy milk yoghurt
7-10 Tbsp Pepper
1/2 bunch Radishes (7-8 pieces approx. 120 g net)
1 (approx. 150 g) small apple
1 collar Chives
1-2 TEASPOONS Lemon juice
75 g roasted, salted peanut kernels
2 Eggs (size M)
100 g grated Emmental cheese
2 tablespoons (approx. 30 g) Flour
50–60 g clarified butter

Directions

1
Bring 400 ml water to the boil, add 1 teaspoon salt and rice, bring to the boil again briefly. Cover and let it swell at low heat for about 20 minutes. Put rice in a bowl and let it cool down for about 45 minutes.
2
Mix quark and yoghurt and season with salt and pepper. Clean, wash and drain the radishes. Wash the apple and dab dry. Quarter the apple and cut out the core. Cut radish and apple into fine sticks.
3
Wash the chives, shake dry and cut into fine rolls. Stir the radishes, apple and chives, except for something to garnish, into the quark dip and season to taste with salt, pepper and lemon juice.
4
Chop peanuts. Mix rice, eggs, peanuts, cheese and flour, season with salt and pepper. Heat clarified butter in portions in a large pan. Bake the mixture in the pan for 4-6 minutes, turning it over, for about 16 small flat buffers until golden brown.
5
Warm up the finished buffer.
6
Arrange the rice and peanut pancakes with some apple and radish dip on plates. Sprinkle with remaining apple sticks, radishes and chives. Add the rest of the dip.