Carrot And Rice Patties With Herb Dip

• 1 1/3 cups brown rice
• white pepper
• 2 medium carrots grated
• 3 sprigs parsley leaves chopped
• 1 bunch chives snipped
• 5/8 cup low-fat yogurt
• 1 pinch sugar
• 3 1/2 tablespoons gouda grated
• 1 tablespoon low fat cottage cheese
• 3 eggs
• 1 tablespoon cornflour
• 2 tablespoons olive oil
• 2 1/16 cups lettuce washed and drained
• 1 red onion cut into rings
• 1 spring onion small, 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, lowfat yogurt, sugar, gouda grated, cottage cheese, eggs, cornflour, olive oil, red onion, onion

Taken from www.yummly.com/recipe/Carrot-and-Rice-Patties-with-Herb-Dip-1409332 (may not work)