Veggie Patties with Rice
- 3 grams baking powder
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 150 grams basmati rice
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally? - 35 grams breadcrumbs
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 0.75 broccoli
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally?Foodwaste tip
Broccoli stems and other parts left over after cutting off the florets are ideal for soups. Check out our broccoli soup recipes for ideas.
Broccoli soup recipes - 235 grams canned corn
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 1.25 carrots
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally?Storage tip
Carrots can easily be kept for a week or more in the vegetable drawer of the fridge. Remove the packaging (plastic bags, etc.) before you put them into the fridge. If you want to keep them extra fresh, wrap them in a moist towel.
Foodsave tip
You can refresh soft and limp carrots by soaking them in a bowl of cold water for a few hours before eating them. This restores the lost humidity in the carrots, which makes them crisp again.
- 0.25 teaspoon dried oregano
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 2 eggs
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally?Foodsave tip
Eggs can easily be kept 1 week beyond the "Best by" date if they are stored in the fridge (a constant temperature is important). Use the egg test in the video below to find out whether an egg is still good for consumption.
Watch the Egg TestEgg colour
The colour of an egg is determined by the chicken's genetic background. The colour of a hen's earlobes (not the colour of the feathers) give an indication of the colour of the hen's eggs. Both white and brown eggs have identical taste and nutritional values.
- 0.5 clove fresh garlic
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 0.75 fresh onion
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 65 grams fresh spinach leaves
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally? - 40 grams parmesan
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally?Foodsave tip
Mould on a chese does not always mean that the (whole) cheese needs to be thrown away. The Swiss association foodwaste.ch explains in this helpful video which types of mould there are and in which cases mouldy cheese is edible.
Watch the cheese video (DE) - 2 tablespoons parsley
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally? - 1 teaspoon salt
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 2.5 tablespoons sunflower oil
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 40 grams wheat flour
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally?
Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients
Peel and grate 1.25 carrots |
Wash and finely chop 2 tablespoons parsley |
Wash 0.75 broccoli well and cut it as finely as possible |
Peel 0.75 fresh onion and 0.5 clove fresh garlic and finely chop them into cubes of 0.5 cm |
Wash 65 grams fresh spinach leaves and chop it into pieces of around 1 cm |
Add 1.25 tablespoons sunflower oil to a large frying pan and heat up until hot |
Add the onions and garlic to the frying pan and fry for around 3 minutes until the onions are transparent |
Add the spinach and parsley to the frying pan and cook for 3 minutes |
Add the carrots and broccoli to the frying pan and sauté for 3 minutes |
Remove the frying pan from the heat and pour the vegetable mixture into a large bowl |
Add 235 grams canned corn, 2 eggs, 40 grams wheat flour and 35 grams breadcrumbs to the bowl |
Add 3 grams baking powder, 0.25 teaspoon dried oregano and 0.25 teaspoon salt to the bowl and grate 40 grams parmesan over it |
Add 235 millilitres water, 150 grams basmati rice and 0.75 teaspoon salt into a medium-sized saucepan and bring to the boil over high heat |
Boil the rice on high heat for about 4 minutes |
Knead the dough in the bowl until it becomes a homogeneous mixture |
Form the dough into twelve balls and flatten them into patties |
Turn down the heat of the saucepan to low (not to the minimum), cover the saucepan and cook the rice for about 14 minutes |
Add 1.25 tablespoons sunflower oil to the frying pan and heat up the oil on medium heat until it is hot |
Place the patties into the frying pan, cover the frying pan and cook covered for about 5 minutes |
Carefully flip the patties over and cook them on the other side for about 5 minutes |
Serve the rice together with the patties |