Rice cakes with pumpkin and egg
405 30 минут 4 порции
Prepare rice cakes with pumpkin, feta cheese and quail eggs. The basis of cooked rice, stuffing, and pumpkin with feta and egg in addition thyme leaves and a little chili pepper. In my opinion, the combination is great!! The result was delicious, hearty and festive!!!
Ingredients for Rice cakes with pumpkin and egg
- Figure - 50 g
- Corn starch - 1 tbsp
- Chicken egg - 1 piece
- Salt - 1 depot.
- Pumpkin - 150 g
- Quail egg - 8 PCs
- Thyme - 2 vetos.
- Feta - 100 g
- Black pepper - 1 depot.
- Chili - 1/2 PCs
- Vegetable oil - 1 tbsp
- Corn starch
- Chicken egg
- Quail egg
- Black pepper
- Vegetable oil
Step by step instruction of cooking Rice cakes with pumpkin and egg
Figure Mistral Kuban boil until tender, cool and add leaves 1 sprigs of thyme.
Add salt, a little egg, starch and mix well.
Molds for tartlets grease with vegetable oil and put them in a rice base, lifting the edges and making in the middle of the recess.
Half-rice basics to put the pieces of baked (ready)pumpkins, a few rings of Chile.
A pumpkin crumble feta, for the second half to break 2 quail eggs, sprinkle with pepper and thyme leaves.
Bake at 200 C 10 min.
The finished tart can be served both hot and cold.