Vegetarian

Veggie Patties with Rice

Vegetarian
Portions2 peopleChangeTiming 35 minsView
Ingredients16 IngredientsViewSwitzerland67 % localView
  • 3  grams baking powder
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 150  grams basmati rice
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 35  grams breadcrumbs
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 0.75  broccoli
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where 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 production
    Where can I buy it locally?
  • 1.25  carrots
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where 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 production
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  • 2  eggs
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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    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 Test
    Egg 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
    Foreign ingredient
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  • 0.75  fresh onion
    Swiss ingredient in season
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  • 65  grams fresh spinach leaves
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  • 40  grams parmesan
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where 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
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  • 1  teaspoon salt
    Swiss ingredient in season
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  • 2.5  tablespoons sunflower oil
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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  • 235  millilitres water
    Swiss ingredient in season
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  • 40  grams wheat flour
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    Where 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
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Veggie Patties with Rice

Spinach Recipes

Two brown vegetable patties of broccoli, corn and spinach served on a white plate with white rice
Timing 35 mins
Portions2 people
Ingredients16 Ingredients

Ingredients

  • 3  grams baking powder
  • 150  grams basmati rice
  • 35  grams breadcrumbs
  • 0.75  broccoli
  • 235  grams canned corn
  • 1.25  carrots
  • 0.25  teaspoon dried oregano
  • 2  eggs
  • 0.5  clove fresh garlic
  • 0.75  fresh onion
  • 65  grams fresh spinach leaves
  • 40  grams parmesan
  • 2  tablespoons parsley
  • 1  teaspoon salt
  • 2.5  tablespoons sunflower oil
  • 235  millilitres water
  • 40  grams wheat flour

Scan for more details

Tools

  • 1 large frying pan
  • 1 medium-sized saucepan
  • 1 large frying pan with lid
  • 1 medium-sized saucepan with lid
  • 1 cutting board
  • 1 knife
  • 1 grater
  • 1 large bowl

Veggie Patties with Rice

Spinach Recipes

Instructions

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