Carrot And Rice Patties With Herb Dip - cooking recipe

Ingredients

250 g brown rice
None None white pepper
2 medium carrots, grated
3 sprigs parsley, leaves chopped
1 small bunch chives, snipped
150 g low fat yogurt
None None pinch sugar
50 g Gouda, grated
1 tbsp low fat cottage cheese
3 None eggs
1 tbsp cornflour
2 tbsp olive oil
150 g lettuce, washed and drained
1 med red onion, cut into rings
1 small spring onion, cut into strips

Preparation

Cook the rice in boiling salted water according to the package instructions. Stir the herbs into the yogurt, and season with salt, pepper and a pinch of sugar. Drain the rice and mix with the carrots, cottage cheese, eggs, cornstarch, and Gouda cheese. Season with salt and pepper.
Form the mixture into patties (about 2 inches in diameter). Heat the oil and cook the patties for about 5 minutes per side. Serve on a bed of lettuce, sprinkled with onions and drizzled with a little dip. Serve the rest of the dip as accompaniment.