Curried rice and vegetable patties
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 60 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Rice short-grain, dry 300 g
- Spring Onion 120 g
- Courgette 250 g
- Green pepper 120 g
- Carrot 100 g
- Garlic 6 g
- Egg 1 medium, shelled 50 g
- Tomato sauce 200 g
- Extra virgin olive oil 25 g vegetables and 15 g patties 40 g
- Curry 5 g
- Parsley 3 g
- Salt to taste 1 g
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Method
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Cook the rice in plenty of water for 18–20 minutes until tender. Drain without rinsing and spread out to cool slightly for 10 minutes; retain its starch to bind.
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Finely chop the spring onion, courgette, green pepper, carrot and garlic. Soften in 25 g oil with the salt for 12–15 minutes until tender with no pooled liquid. Add the curry and cook for 30 seconds.
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Mix the vegetables with the warm rice and beaten egg. Shape 12 compact patties, 1 cm thick. Use the remaining 15 g oil to fry them in batches in a non-stick pan for 4–5 minutes per side, until fully set in the centre.
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Heat the tomato sauce. Serve three patties per person with a share of sauce and chopped parsley.
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