Rice Patties with Spring Quark

Cook the rice in boiling salted water, covered, over low heat for about 20 minutes and let it absorb the liquid.

Stir low-fat quark and natural yogurt until smooth and season with salt and pepper.

Wash, trim and finely dice the radishes. Clean and slice the spring onions into rings. Fold both into the quark-yogurt mixture.

Peel and wash the carrot and coarsely grate it. Wash the parsley and (reserving some for garnish) finely chop it. Roughly grate the Gouda.

Drain the rice, rinse with cold water and let it drain well. Place in a bowl and thoroughly mix in the eggs, carrot, cheese and parsley.

With moistened hands form 8 flat patties from the rice mixture.

Heat oil in a pan in portions and fry the rice patties in batches for 4–5 minutes per side until golden brown.

Arrange the patties on plates with the spring quark and garnish with the remaining parsley.