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Articles
2020-08-13 / test@t

Rice pancakes with tarator sauce

Another great way to use rice is to turn it into crispy, fried rice cakes. In this recipe, they are served with a walnut-based sauce.

Rice pancakes with tarator sauce
Ingredients
  • 220 g rice
  • salt, freshly ground black pepper
  • 1 large egg
  • 1 yolk
  • 1.5 tbsp lemon juice
  • 2 tbsp vegetable oil
  • 230 g greens (parsley, mint, cilantro)
  • 1 tsp olive oil
  • 3 cloves of garlic
  • 100 g walnuts
  • 3 slices dry white bread without crust
  • 20 g parsley
  • 3 tbsp olive oil
  • 150 g of natural yogurt
  • 3 tbsp water
  • salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1
For the sauce, put the garlic with nuts in a blender bowl and chop, then add the bread without a crust and chop again until smooth. Pour in olive oil a little while whisking. Add chopped parsley, yogurt, salt and pepper. Mix well.
Step 2
Boil rice in salted water until tender. Drain the water, cool the rice.
Step 3
Combine the beaten egg, egg yolk, half the sauce and 1 tbsp. l. lemon juice in a small bowl, add to rice. Season with salt and pepper and stir.
Step 4
Form small pancakes out of the rice and sauté until golden brown in vegetable oil.
Step 5
In a bowl, combine the herbs with the olive oil and the remaining lemon juice. Season with salt and pepper.
Step 6
Put the sauce on a plate, top with rice pancakes and season with olive oil and herbs.
Cooking time
40m
Servings
4
Catalog

Tags

rice, second course, Tarator sauce,

Categories

Pancake Recipes, Rice Side Dish Recipes, Low-Sodium Recipes,
See more