Summary

Ingredients

• 150 g rice, lon rain
• 400 ml water
• 1 teaspoon curry powder
• salt
• some oil
• 1 onion (s), finely chopped
• 2 large carrots, roughly grated
• 1 small zucchini, roughly grated
• some herb salt
• 150 ml milk
• 2 egg (s)
• 50 grams flour
• salt and pepper
• some paprika powder
• some clarified butter, for frying the patties

For the dip:

• 125 ml sour cream
• 125 ml yogurt
• 2 cloves garlic, finely chopped
• a bit salt
• some chives, finely chopped

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Instructions

1. For the curry rice, heat some oil in a saucepan. Add rice and sweat briefly in it. Sprinkle curry powder over it and let it sweat briefly. Pour water on, season with salt and cook the rice. Then let it cool a little.
2. In the meantime, sweat the chopped onion briefly in a pan with a little oil. Add the grated carrots and cook for about 3 minutes. Then add the grated zucchini, season the vegetables with a little herbal salt and sauté again a little. But it has to stay firm to the bite! Let cool a little after steaming.
3. Mix the milk and eggs in a bowl. Mix in the flour well. Then add the curry rice and vegetables and mix in. Season to taste with salt, pepper, a little paprika and possibly some curry powder.
4. Heat some clarified butter in a pan. Use a spoon or a small ladle to add some of the rice and vegetable mixture to the pan and form small patties. Sauté in portions over medium heat until golden brown and then carefully turn with a spatula. Caution: Do not turn too early - otherwise the patties will fall apart easily!
5. Fry the second side until golden brown. Then take it out and let it drain briefly on kitchen paper.
6. For the dip, mix sour cream, yoghurt, garlic and a little chives and season with salt.
7. Serve the patties with the garlic dip.
8. Salad goes well with it.