Vegetable rice cakes with Gorgonzola Sauce Recipe
Recipe Ingredients for Vegetable rice cakes with Gorgonzola Sauce
| Amount | Ingredient |
|---|---|
| 50 g | Rice |
| 150 grams | Carrots |
| 350 grams | Zucchini |
| 2 tbsp | Milk |
| 3 pc | Eggs |
| 80 grams | Flour |
| 1 pc | Onion |
| 300 ml | Whipped cream |
| 400 ml | Broth |
| 100 grams | Gorgonzola cheese |
| 75 grams | Butter |
| some | Salt and pepper |
Vegetable rice cakes with Gorgonzola Sauce Recipe Directions
Prepare rice according to package instructions and let cool. Clean and slice carrots and zucchini into thin strips. Eggs hit against the cooled rice, vegetables, milk and flour, add and stir. Season with salt and pepper.
A little melted butter in a pan and fry dough in the form of dollars. Add butter as needed.
Peel onion dice, and sauté in butter, add cream and broth, stirring to melt the gorgonzola leave it and season with salt and pepper.
Nutritional information per serving: calories 288 g, 19 g fat, 22 g carbohydrates, 11 protein p>
