Crispy vegetable and rice patties

These crispy vegetable and rice patties are very quick to prepare and taste absolutely delicious. They can be enjoyed warm or cold.

This recipe is  

• suitable for a low-histamine diet 
• gluten-free 
• lactose-free
• vegan 

Preparation time  

30 minutes  

Ingredients for 2-3 people 

• 300g cooked rice 
• 4 mushrooms (1)
• 1 spring onion (green part) (1)
• some parsley and basil 
• 2 tablespoons of starch (corn or potato)
• 1 tbsp flaxseed flour 
• 1 tsp turmeric 
• 2 tbsp HistaFood Organic Asian Sauce 
• Olive oil 

Dip: 

• 2 tbsp tahini (1)
• 1 tbsp water 
• 1 tbsp HistaFood Vegetable Spread Carrot & Beetroot
• 1 tbsp acerola juice 
• 1 clove of garlic (1)   

preparation  

• Cook the rice according to the package instructions (approx. 100-150g uncooked rice) 
• Sauté mushrooms, spring onions, parsley and basil in a pan with a little olive oil until browned. 
• Deglaze with HistaFood Organic Asian Sauce and let cool. 
• Mix the cooled vegetables with the cooled rice and add flaxseed flour, turmeric and starch. 
• Form patties with moistened hands and fry them in a coated pan with a little olive oil until golden brown on both sides. 
• Mix tahini, water, HistaFood organic vegetable spread , acerola juice and a finely chopped clove of garlic to make a dip and serve with the rice cakes. 

Our HistaFood tip  

How about having rice cakes for lunch at work or school?  

Prepared with

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