Summary

Ingredients

• 125 g rice
• 1 onion (s)
• Soup
• 300 g carrot (s)
• 2 egg (s)
• 2 tablespoons breadcrumbs
• salt and pepper
• Chilli flakes
• Nutmeg, good pinch
• 0.5 teaspoon ½ curry
• Clarified butter

For covering:

• 125 ml sour cream
• 50 g cheese, Emmentaler

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Instructions

1. Cut the onion into small pieces, roast in clarified butter until golden brown, put half of the roasted onion aside for the cheese topping later.
2. Put the rice in the pan with the onions, pour on the soup, season with salt and cook until soft, drain the finished rice well and let it cool down.
3. Peel and finely grate the carrots, mix well with rice, eggs and breadcrumbs and season. Form dumplings out of the mass and flatten them in your hand, place them in the hot clarified butter, flatten them a little more and fry until golden brown on both sides, carefully turn the buffers over when turning, the buffers are very soft. Place the finished buffers on a baking sheet, switch on the oven to 180 ° hot air.
4. For the topping, grate the Emmentaler cheese and mix with the cream and the remaining roasted onions, season with salt and pepper, spread over the buffers and bake for about 8-10. The surface should get a soft skin and stay light.
5. Serve with a green salad, Chinese cabbage or endive salad