Rice lens and peas krokiet


(for four servings)
1 cup of rice
2 cup of vegetable stock
1 bay leaf
saffron

1/2 cup of lens (dried)
1 cup of water

1 cup of fresh peas
half an onion
1 garlic clove
salt, pepper

1 egg
1/2 cup of cheese (Gruyère)

1 cup of water
1 tsbp of potato starch
toasted okara or bread crumbs

olive oil

In a pan, heat the rice and vegetable stock and bring to boiling point.
Reduce the heat to minimal and cover.
Cook until the water is absorb.
Uncover and let it cool down.
In the meanwhile, cook over medium heat the lens with one cup water until the water is absorbed.
Boil some water and let the sieved peas soak in it for one minute or so.
Add the lens and the peas to the rice.
Add the beaten egg, and the cheese.
Mix gently.
Mould out some burgers size ball of rice.
Mix one cup of water with the potato stach.
Dip the burgers in the mix, then in the crumbs, repeat to have a better crumbing.
In a deep frying pan, heat some oil and seize the burgers on each side.
Serve with vegetables.

One Response to “Rice lens and peas krokiet”

  1. Rice and peas krokiet « Experiments in dessertarian cooking Says:

    […] -Rice, lens and peas krokiet -Lettuce -Steamed […]


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