Rice Burger Sweet and Sour

Rinse the cooled long-grain rice, drain. Boil water with the long-grain rice, lightly bubble with closed lid for about 5 min at lowest temperature. Remove frying pan from the plate, stand for 10 min. Sift flour to warm long-grain rice, mix. Add butter, eggs, parmesan or light butter and chopped kitchen herbs and mix everything together well, season and let the mixture stand for about 15 min.

Shape into about 16 burgers with wet hands. Heat clarified butter in a frying pan, fry burgers in batches on both sides for about 3-4 min each, keep warm.

Core peppers, cut into tender strips, place in a suitable bowl. Remove seeds from chili, cut into rings, add. Add salt and white wine vinegar, stand with lid closed for about 30 min, pour off liquid. Heat acacia honey in a pan, add chili mixture, sauté. Cut cherry tomatoes into quarters, add, let stand for approx. 30 min. with closed lid, season and serve with the burgers.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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