Carrot And Rice Patties With Herb Dip

• 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

1. 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.
2. 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.

brown rice, white pepper, carrots, parsley, chives, yogurt, sugar, gouda, cottage cheese, eggs, cornflour, olive oil, g lettuce, red onion, spring onion

Taken from recipes-plus.com/api/v2.0/recipes/19768 (may not work)