Carrot patties with dill cream and rice
Coarsely grated carrot and mature cheese make juicy, golden patties fried in butter. Serve with rice and a cold dill and lemon cream. Use halloumi instead of the cheese for even heartier patties.
- 35 minTime
- 30 minHands-on
- 4Portions
- ≈ 18 krper portion
- 720kcal per portion
Ingredients for 4 portions
- 500 gCarrot
- 150 gHard cheese, mature, such as cheddar
- 2Eggs
- 1 dlPlain flour
- 1 tspRosemary, dried
- to tasteSalt
- to tasteBlack pepper
- 2 tbspButter, for frying
- 2 dlCrème fraîche
- ½Dill, bunch
- ½Lemon, zest and juice
On the side
- 3 dlRice
Method
- Put the rice on to cook as the packet says.
- Let the rice cook until done, about 18 minutes.
- Peel the carrots and coarsely grate them and the cheese. Mix with the eggs, flour, rosemary, salt and pepper in a bowl and leave the mixture for a few minutes.
- Shape 12 flat patties. Fry them in the butter over medium heat in batches, 3–4 minutes a side, until golden.
- Chop the dill and grate the lemon zest. Stir them into the crème fraîche and season with lemon juice and salt.
- Serve the carrot patties with the rice and dill cream.
The cost is estimated from Swedish grocery prices.
