60 min
Temperature: Cold
Additional culinary preparation: Garnishes
Allergens
Molluscs
Molluscs
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of fish
Traces of fish
Traces of milk
Traces of milk
Traces of sulfites
Traces of sulfites
Ingredients for 5 portions
Ingredients for portions/units
Rice 0.1 kg
Bulk curry 5.0 g
Squid ink 0.005 kg
Elaboration
  • Boil the rice for 25 minutes, drain and mash it in the Thermomix until it is creamy. To make it easy, add a little bit of water or stock.
  • Separate it in three different containers and add the curry, paprika and squeeze ink.
  • Mix it until it has a strong colour and salt to taste.
  • Put a little amount of the cream between two paraffin papers and spread it with a spatula until you have a thin layer.
  • Dry it in the oven at 125 ºC for about 15 minutes.
  • When it is dried, separate the patties from the paper and fry in abundant sunflower oil.
  • Dry it with absorbent paper and salt to taste.

Notes:

  • You can also use aromatic herbs, cinnamon and liquorice.
Nutritional information (1 portion)
Fiber 0.05 g
Saturates 1.37 g
Monounsaturated fatty acids 2.76 g
Polyunsaturated fatty acids 6.14 g
Cholesterol 0.05 mg
Calcium 8.86 mg
Iron 0.63 mg
Zinc 0.08 mg
Vitamin A 61.42 ug
Vitamin C 0.11 g
Folic acid 4.0 ug
Salt (Sodium) 219.14 mg
Sugars 0.44 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.